Sesame-Stuffed Spaghetti Squash Recipe

Sesame-Stuffed Spaghetti Squash Recipe

Ingredients

Makes 4 servings

• 1 large spaghetti squash
• 1 tablespoon canola or grapeseed oil
• 1/2 cup chopped onion
• 1 medium red bell pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 medium carrot, shredded
• 1/2 cup frozen peas, thawed
• 3 tablespoons minced fresh cilantro
• 1/3 cup tahini (sesame paste)
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1/2 cup water
• 2 tablespoons black sesame seeds, for garnish

Method

1. Preheat the oven to 400°F
2. Pierce the squash with a fork and place it on ungreased baking sheet
3. Bake until just tender, about 45 minutes
4. Remove from the oven and set aside to cool
5. Lower the oven temperature to 350°F
6. Lightly oil a 9 x 13-inch baking pan and set aside
7. When the squash is cool enough to handle, cut it in half lengthwise and remove and discard the seeds
8. Use a fork to scoop out the spaghetti strands and reserve along with the shells
9. In a large skillet, heat the oil over medium heat
10. Add the onion, bell pepper and garlic
11. Cover and cook until tender, about 5 minutes
12. Stir in the ginger, carrot and peas and cook, uncovered, 1 minute longer
13. Add the reserved squash pulp and cilantro and set aside
14. In a small bowl, combine the tahini, soy sauce, sesame oil and water, stirring until well blended
15. Add more water if necessary to make a smooth and creamy sauce
16. Stir as much of the sauce into the stuffing mixture as needed to moisten
17. Toss gently to combine
18. Spoon the mixture into the squash shells and arrange them in the prepared pan
19. Cover tightly with foil and bake until hot, about 20 minutes
20. Drizzle with any remaining sauce and garnish with black sesame seeds
21. Serve immediately

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Full List of Spaghetti-Squash Recipes

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