This would make a nice little side dish, or if you’re looking for a grain-free main, you could use this as well. I love eating salads made out of spiralized vegetables like zucchini, beets, carrots, and sweet potatoes. Spaghetti squash is kind of the same idea but it’s naturally noodle-y!

Miso Sesame Spaghetti Squash [Vegan]

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Ingredients

Squash:
  •  1 large spaghetti squash, cut in half lengthwise (about 1 pound)
Sauce:
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tbsp miso paste
  • 1 tbsp coconut sugar
  • 1 tbsp seasoned rice vinegar
  • 1 small clove garlic
  • Fresh parsley, chopped, for garnish
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Preparation

Squash:
  1. Preheat the oven to 400 F. Scrape out the seeds from the squash. Drizzle the squash with a little olive oil/coconut oil/avocado oil (whichever you prefer).
  2. Place the squash cute side down on a lined baking tray and cook for 25-30 minutes, until you can pierce a fork from the flesh to the skin.
  3. Using a fork, scrape the flesh from the skin.
Sauce:
  1. Place all of the sauce ingredients in a high-speed blender, and blend until smooth.
  2. Toss the dressing with the squash. Garnish with parsley.
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