I received many recipe requests from my garden friends for the Sesame Spaghetti Squash Salad I brought to Locust Grove Gardeners’ Potluck Lunch in November.
This salad is great for entertaining and thought my blogging friends would like to try it also.
Sesame Spaghetti Squash Salad
Adapted From “Wokking Your Way to Low Fat Cooking“ by Norma Chang
1 – 2 tablespoons Asian sesame paste or smooth peanut butter (see NOTE 1)
1 – 2 tablespoons oil
1 tablespoon Asian sesame oil
¼ cup unseasoned rice vinegar or to taste
2 teaspoons kosher salt or to taste
2 teaspoons sugar or to taste
1 – 2 cloves garlic, puréed
¼ – ½ teaspoon ground white pepper or to taste
Combine all the above in a small bowl. Mix to dissolve sugar and to blend in sesame paste. This is the dressing. Can be done the day before and kept refrigerated.
1 pound spaghetti squash, parboil until it can be fluffed with a fork and is crunchy, 9 – 13 minutes
½ – 1 cup broccoli florets, cut into smaller florets and blanched (see NOTE 2)
½ – 1 cup cauliflower florets, cut into smaller florets and blanched (see NOTE 2)
1 carrot, peeled and shredded
½ red onion, cut into thin strips
2 – 4 tablespoons dried cranberries
1 – 2 tablespoons toasted sesame seeds and/or almonds
In a mixing bowl, combine all the vegetables and dried cranberries. Toss with most of the dressing. Taste, add remaining dressing as needed. Arrange on serving platter. Garnish with sesame seeds and/or almonds. Serve.
NOTE 1: To make your own sesame paste go to Leftover Turkey Recipe 2.
NOTE 2: To blanch: drop broccoli and cauliflower in boiling water, stir, drain and cool under cold running water, drain again and pat dry.
NOTE 3: This salad can be prepared ahead of time but toss in broccoli just before serving to prevent discoloration from the vinegar in the dressing.
NOTE 4: Substitute and/or add other seasonal or readily available vegetables: asparagus, celery, cucumber, snow peas, bean sprouts, peppers …..
Parboiling sphaghetti squash:
Microwave or bake in the oven, whole or cut into smaller pieces. I like to cut the squash into quarters remove the seeds and steam on top of the stove, this gives me better control over the texture.
Add about 1 inch of water to pot. Place seeded squash cut side down in pot. Cover. Bring to boil on high, lower heat to medium and steam until squash can be fluffed with a fork and is crunchy, start checking after 8 minutes. AVOID overcooking. Keep an eye on the water level, do not allow pot to get dry.
Parboiled squash freezes well. Package into meal-sized portion, date, label and freeze.
Spaghetti squash skin is very hard, use a sharp knife and excercise care when cutting.
Copyright © 2011 by Norma Chang
Nice recipe. We love spaghetti squash.
Hello Frowzy Chickadee,
Thanks. I love it too. One can do so many dishes with spaghetti squash.
Hello Mrs. Pickles,
That looks and sounds delicious. I have yet to have a chance to try spaghetti squash. Enjoy the holidays 🙂
Do give spaghetti squash a try. I like it crunchy not mushy, try different doneness to find the one you like best.
Asian flavors are some of my favorites! This sounds perfect for a post holiday detox meal!
This dish is good anytime of the year. Great to take to a potluck.
This is a great recipe! “The Italian” will absolutely love it! I have several spaghetti squash from the garden in storage. This will be a nice change from the usual recipes that I make.
Thanks for sharing!
Thanks. Do let me know if “The Italian” love it.
Wonderful and low cal, thanks for sharing.
Have a merry Christmas and happy new year.
This is one of my favorite salads. Merry Christmas and Happy New Year to you too.
交换 个 连接 呗?
Please translate into English. Wishing you a Healthy and Happy New year.
What a nice way to serve spaghetti squash. I happen to have one from the market and would love to try this rendition.
Do let know, after you have tried the recipe, how you liked it. Wishing you a Healthy and Happy New Year.
I love the Asian twist on this spaghetti squash dish! I’ve been thinking doing a peanut or sesame sauce for spaghetti squash.
This is one of my favorite ways to prepare spaghetti squash and it is so easy.