| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 medium spaghetti squash halved and seeds removed
- 1/2 cup carrots diced
- 1/4 cup water
- 1 inch fresh ginger peeled
- 3 scallions sliced
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- salt and pepper to taste
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Sprinkle some water (about 1 tablespoon) in each side of the squash, and place it with cut sides down on the prepared baking sheet, and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool; then scrape with a fork.
- Puree the carrot with water, the ginger, the whites of the scallions, the sesame oil, sugar, soy sauce, and the vinegar.
- Toss with the squash and the scallion greens. Season to taste and top with toasted sesame seeds.
