I found the recipe for these noodles on Pinterest. Although I quite like spaghetti squash, I sometimes find it a disappointing substitute for the real thing. In this case, the squash has the perfect crunch and flavour that I'm not even sure real noodles would be as good.
In the photo, I've topped the squash with pork and peanut sauce. We loved it so much that we've eaten it again twice since last week- once with shrimp and another with chicken, so go ahead and use whatever you'd like.
Sesame Spaghetti Squash
adapted from Family Fresh Cooking
1 medium spaghetti squash
4 tbsp. sesame oil
4 tbsp. tamari (or soy sauce)
2 tbsp. rice wine vinegar
1 tsp. freshly grated ginger
1 clove garlic, finely chopped
2 green onions, diced
3/4 c. edamame, shelled and cooked
4 tbsp. toasted sesame seeds
Preheat oven to 400. Cut squash in half, lengthwise. Scoop out the seeds and discard. Fill a 9x13 pan with about an inch of water. Place the squash halves cut side down. Bake in the oven for 30-40 minutes. A knife should easily pierce the outside of the squash. Using a fork, scrape the squash out of its skin into a bowl.
While the squash is cooking, mix remaining ingredients except for onions, edamame, and sesame seeds. Pour over spaghetti squash. Stir in edamame and top with onions and sesame seeds.
1/2 c. natural, unsweetened peanut butter
11/2 tbsp. tamari (or soy sauce)
1/2 tsp. freshly grated ginger
1 tsp. freshly squeezed lime juice
2 1/2 tsp. brown sugar
Combine all ingredients in a saucepan over low heat. Stir until the peanut butter melts and the ingredients combine. Add water about a quarter of a cup at a time until sauce reaches desired consistency.