Time: 20 min.
Complexity: easily
Servings: 4

Spaghetti squash is a great way to make vegetable pasta without any special vegetable cutters or spiralizers. Simply microwave it, and the flesh will naturally fall apart into long strands. Dressed with a carrot-ginger sauce, the vegetable spaghetti is similar to those served in many Japanese restaurants.

Ingredients:

• 1 spaghetti squash
• 0.5 cup carrots
• Ginger (2.5 cm)
• White parts of green onions
• 2 tbsp. l. sesame oil
• 2 tablespoons soy sauce
• 2 tbsp. l. rice vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spaghetti squash, carrot, green onions, ginger root, soy sauce, rice vinegar, brown sugar, sesame

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Preparation:

Step 1
• Place one halved spaghetti squash (remove the seeds) in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape out the flesh with a fork.
Step 2
• In a blender, combine 0.5 cups of chopped carrots with 1/4 cup of water, a 2.5 cm piece of ginger, the white part of 3 green onions, 2 tablespoons of sesame oil, soy sauce, rice vinegar, and 1 tablespoon of brown sugar. Blend until smooth. Stir in the pumpkin, adding the green onions. Sprinkle with toasted sesame seeds.

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