Healthy Sesame Spaghetti Squash Noodles with Broccoli
A delightful low-carb meal featuring spaghetti squash noodles sautéed with broccoli, sesame oil, and garlic for a nutritious and flavorful dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 2 cups broccoli florets
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds
- Salt and pepper to taste
- Green onions, sliced for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
- Steam the broccoli florets until they are bright green and tender-crisp, about 5-7 minutes.
- Heat the sesame oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Remove the squash from the oven and scrape out the flesh with a fork to create ‘noodles’. Add these noodles to the pan with the sautéed garlic and ginger.
- Incorporate the steamed broccoli into the pan along with the soy sauce. Toss everything gently to combine, seasoning with salt and pepper to taste.
- Serve hot, garnished with sesame seeds and sliced green onions.
Notes
Substitute broccoli with other vegetables like bell peppers or snap peas for variety. Adjust soy sauce based on taste preference.