Description
A light and flavorful dish featuring roasted spaghetti squash noodles tossed with tender roasted broccoli, scallions, and a savory toasted sesame dressing. This gluten-free, vegetarian recipe is perfect as a healthy main or side dish, combining fresh vegetables with the nutty aroma of sesame.
Ingredients
Spaghetti Squash
- 1 spaghetti squash
- 2 teaspoons extra virgin olive oil (divided)
- A pinch of salt and pepper
Vegetables
- 3 cups broccoli florets
- 3 scallions, thinly sliced
Dressing
- 1 tablespoon toasted sesame seeds
- 2 tablespoons soy sauce (use tamari for gluten free)
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 clove garlic, crushed
Instructions
- Prepare the spaghetti squash: Slice the 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 and roast in a preheated 350°F oven for 45 minutes to 1 hour until tender.
- Cool and shred the squash: Remove the squash from the oven and allow to cool until safe to handle. Using a fork, scrape the flesh to release spaghetti-like strands. Transfer the squash noodles to a large bowl and set aside.
- Roast the broccoli: Toss the broccoli florets with the remaining 1 teaspoon of olive oil, salt, and pepper. Roast in the same 350°F oven for 15 minutes, ideally during the last 15 minutes of squash roasting time, until tender and slightly caramelized. Remove from the oven and set aside.
- Prepare the dressing: In a small bowl, whisk together the toasted sesame seeds, soy sauce (or tamari), toasted sesame oil, rice vinegar, and crushed garlic until well combined.
- Toss everything together: Combine the spaghetti squash noodles, roasted broccoli, and sliced scallions in a large bowl. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Serve: Transfer to serving plates and garnish with additional toasted sesame seeds if desired. Enjoy warm or at room temperature.
Notes
- To save time, roast the broccoli in the last 15 minutes of cooking the spaghetti squash.
- Use tamari instead of soy sauce to make this recipe gluten free.
- Adjust seasoning with additional soy sauce or salt and pepper according to taste.
- For extra protein, add toasted tofu or grilled chicken if desired.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
