Roasted Spaghetti Squash with Creamy Sesame Dressing

There are many reasons why I belong to a CSA, among them is that I like eating local organic produce fresh picked the day I arrive at the farm to claim it. I am also enjoying the challenge of finding interesting ways to prepare vegetables that are not in my usual cooking rotation. This week in my CSA bag from La Nay Ferme I got a spaghetti squash. I rarely buy it because the few times I have, I boiled it and found it to be rather uninspiring. This week I roasted the spaghetti squash, scraped it out with a fork, added a scallion and Japanese creamy roasted sesame dressing. It was amazing; sweet, tender, light and delicious. Even my teenage daughter loved it which is saying something. If you are looking for an interesting and colorful Asian-inspired side dish for Thanksgiving this would be a good option. The squash can be roasted in advance, you can make homemade sesame dressing or buy bottled. You will need to double or triple the recipe for a holiday meal.

Roasted Spaghetti Squash with Creamy Sesame Dressing
1 medium spaghetti squash, rinsed, seeded and cut into quarters
1/8 tsp. fine sea salt
1 scallion, chopped
2 Tbsp. creamy sesame dressing (homemade recipe below) or bottled

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place spaghetti squash quarters cut side down on the baking sheet. Roast for 45-50 minutes or until squash is tender when pierced with a fork. Remove from oven and while the squash is still hot, take a fork and scrape out the tender flesh into a bowl. It will form spaghetti strands when scraped. Sprinkle with salt and mix. Add scallion and sesame dressing. Stir and serve warm. Serves 3-4 as a side dish.

Creamy Sesame Dressing (adapted from
1/2 c. mayonnaise
1 Tbsp. soy sauce
2 Tbsp. mirin
1-1/2 Tbsp. sugar
1 Tbsp. tahini
1 Tbsp. roasted sesame seeds, partially ground in a spice/coffee grinder
2 Tbsp. rice vinegar
1-1/4 tsp. sesame oil
1/2 tsp. garlic powder
1/2 tsp. dry mustard powder
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1-2 dashes Tabasco sauce
water to thin if it seems a bit too thick

Pour all ingredients into a blender and blend until smooth and creamy. Taste and adjust seasoning to your liking. Keeps in the refrigerator for 2 weeks. Makes 3/4 cup.


This entry was posted in Salads, Thanksgiving, Vegetables, Vegetarian. Bookmark the permalink.

2 Responses to Roasted Spaghetti Squash with Creamy Sesame Dressing

  1. danielle says:

    I love Spaghetti Squash, but never tried it with a dressing like this. Thank you for the idea…I may not get to it soon, but I will be trying it.

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