I heart vegetables. I would chose a vegetable over a fruit any day of the week. Often times I will prepare a protein with two vegetable sides instead of a starch. Don’t get me wrong, I love brown rice, bulgur wheat and whole wheat pasta, but sometimes I am perfectly content with rounding out my dinner plate with extra vegetables. If you aren’t currently an avid spaghetti squash fan, you will be once you try this recipe.
Trying to cut calories? Cooked spaghetti squash is less than 40 calories per 4 oz serving and is extremely adaptive. The long cooked squash strands are the perfect alternative to pasta and taste great with marinara or Parmesan cheese and fresh cracked pepper. Preparing a stir-fry and want looking to skip the brown rice? My Garlic Sesame Spaghetti Squash and Green Beans is the ideal compliment to pork, chicken or fish. Toasted sesame oil is an amazing flavor booster that goes a long way in any dish. Just a splash of this potent oil will give your dish an Asian twist with heart friendly fatty acids to help keep you fuller longer. Speaking from experience, you might even be satisfied enough to skip your nightly bowl of ice cream.
Your fork is waiting.
Garlic Sesame Spaghetti Squash and Green Beans
- Cut squash in half and scoop out the seeds.
- Place both halves facing down in a glass dish filled with 1 inch of water.
- Microwave for 6-8 minutes or until squash is fork tender.
- Steam green beans over boiling water for 6-8 minutes or until tender.
- In a small bowl, wisk ginger, sesame oil, soy sauce, vinegar, garlic, sugar and chili peppers; set aside.
- Toast 2 teaspoon of sesame seeds in a dry frying pan, stirring constantly, until browned (about 4-5 minutes.)
- When squash is cooked, use a fork to scrape out the strands into a large bowl.
- Add steamed green beans and soy sauce mixture and toss well. Check for seasoning and adjust accordingly.
- Serve with toasted sesame seeds on top.