Sesame Spaghetti Squash Noodles with Broccoli Recipe
A healthy and flavorful vegan dish featuring roasted spaghetti squash noodles tossed with tender roasted broccoli, scallions, and a savory toasted sesame dressing. This gluten-free recipe is perfect as a light main course or a nutritious side.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Spaghetti Squash
- 1 spaghetti squash
- 2 teaspoons extra virgin olive oil, divided
- Pinch of salt and pepper
Broccoli
- 3 cups broccoli florets
- 1 teaspoon extra virgin olive oil
- Pinch of salt and pepper
Dressing and Garnish
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 clove garlic, crushed
Instructions
- Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 teaspoon of olive oil and sprinkle with salt and pepper. Place the squash halves flesh side down on a baking sheet.
- Roast the Spaghetti Squash: Roast the squash in a preheated oven at 350°F (175°C) for 45 minutes to 1 hour until the flesh is tender. Remove from oven and let cool until easy to handle.
- Spoon Out Noodles: Once cooled, use a fork to scrape the flesh of the spaghetti squash, creating noodle-like strands. Transfer the noodles to a large bowl and set aside.
- Prepare the Broccoli: Toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. During the last 15 minutes of the squash roasting time, place the broccoli on a baking sheet and roast at 350°F (175°C) until tender and slightly crisp.
- Make the Dressing: In a separate bowl, whisk together soy sauce (or tamari), toasted sesame oil, rice vinegar, and crushed garlic until well combined.
- Combine Ingredients: Add the roasted broccoli and sliced scallions to the bowl with the spaghetti squash noodles. Pour the dressing over the mixture and toss until everything is evenly coated.
- Garnish and Serve: Sprinkle the toasted sesame seeds on top as a garnish. Serve warm or at room temperature.
Notes
- You can substitute the soy sauce with tamari to keep the recipe gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For extra protein, consider adding a sprinkle of toasted nuts or some cooked tofu on the side.
- Adjust the garlic amount according to your taste preference.
