Spaghetti Squash Sesame Noodles with Edamame

Ingredients

• 3 cups baked Spaghetti Squash (about 1/2 large squash) See notes on how to prepare squash
• 2 tablespoons Sesame Oil
• 2 tablespoons Tamari Sauce
• 1 tablespoon Rice Wine Vinegar or Mirin
• pinch of ground Ginger
• pinch of Garlic Powder
• 2 tablespoons toasted Sesame Seeds
• 1/4 cup diced Green Onions
• 1/4 cup cooked & shelled Edamame
• handful of fresh chopped Cilantro leaves + some for garnish

• If you want to spice things up a bit…
• Hot Chili Oil
• Sriracha Sauce
• toasted chopped Peanuts

Method

• Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
• Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

• Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.

• Tamari is wheat free, soy sauce is not. They both have a similar flavor. If you are not concerned about gluten free then you can use soy sauce instead.