Sesame Spaghetti Squash Noodles with Broccoli (2024)

Among my five-starSpaghetti Squash recipesthis one stands out as a favorite. Sesame Spaghetti Squash Noodles with Broccoli is an easy-to-prepare,main dishthat makes the most of the flavor and texture offork-tenderspaghetti-like strandsof this delicious squash. This is onegreat wayto get a healthy gluten-free noodle fix, packed with savory Asian flavors.

*This post was originally published in 2016, but was updated with new photos, new text, and a fully optimized recipe in 2024.*

When I crave Asian flavors, the first thing I want to reach for is a big bowl of noodles but my gluten sensitivity gets in the way of more traditional Dan Dan or Ramen. This recipe made withroasted spaghetti squashis myfavorite wayto get my noodle flavor fix without any of the complications that gluten can present. While I usually have this as my main dish, it's also agreat recipefor an easy creativeside dish.

Looking for more Asian noodle ideas, check out mySaucy spicy Gochujang Noodles, they are full of flavor and just the right amount of kick, Korean Style. You'll also love myInstant Pot Thai Coconut Lime Chicken Noodle Soup.It's zesty and fragrant and easy to make.

Lots of people use spaghetti squash as a substitute for conventional pasta withtomato sauce,mozzarella cheese,andred pepper flakes.This is how I was introduced tospaghetti squashby my mother-in-law who was looking for alow-carb stand-in for Italian-style recipes. In truth, something always seemed off-balance when using thetender strandsof squash. Spaghetti sauceandmeat sauce weretoo heavy for the delicate strands of squash. Eventually, everything on the plate would form into a mushy mound under its own weight. However, when used with a more delicate dressing, like soy, vinegar, and sesame oil, thespaghetti strandscanarticulate and separate for a more interesting texture and mouthfeel. The result is one of my favoritespaghetti squash recipes, ever.

Why You Will Love this Recipe:

• Healthy and Gluten-Free – Not only is this gluten-free, butit's also a low-carb riffon classic Asian noodle flavor combinations in a very simple-to-assemble dish. This comes together very easily. No real cooking skills are required.
• Quick – The only part of this recipe that takes time is cooking the spaghetti squash, everything else is done in 15 minutes flat.
• Easy to find ingredients – No need to make an extra trip to a specialty market. All these ingredients can be found at your localgrocery store.
• This is the perfect seasonal transition meal. It's light enough for spring, but still warming and comforting for those chilly spring evenings, and you can pretty much count on the fact that it will be on my meal plan through the entire spring season.

Let's Get Cooking!

Ingredients You Need:

• Spaghetti Squash – There are a fewdifferent waysto cook your squash. I have used my slow cooker to cook spaghetti squash and it works brilliantly. You just put thewhole squashin the slow cooker -whole, no cutting required. No need to poke holes in it or anything! Set it on high for 4 hours or low for 8 hours and it's done. Take it out, slice it in half lengthwise, scoop out the seeds, and scrape out the noodle flesh. The slow cooker tends to yield softer “noodles”, whereas when you roast it (as I did in this recipe) the noodles have a bit more texture and are also sweeter as they've had the opportunity to caramelize in the oven. I think roasting is thebest wayto cook this squash and I recommend this method if it's yourfirst time. The texture is superior and thecooking timeis much shorter. Whichever method you choose to cook your spaghetti squash (I don't like the microwave method – shocker), when it's done it takes about 2 minutes to whip up the dressing and toss it with the other veggies.
• Broccoli – Cut into florets. I've also made this recipe with cauliflower
• Scallions
• Soy Sauce, Sesame Oil, Rice Wine Vinegar, Garlic – Simple ingredients required for the sesame dressing

What is Spaghetti Squash?

Spaghetti squash is a medium-sized oblong-shaped winter squash. It has a creamy yellowish skin, and a mild, neutral flavor. It gets its name from the way its cooked flesh separates into longnoodle-like strands—hence, the namespaghetti squash.

The squash has a hard outer rind and grows to 12 inches in length and 6 inches in diameter, weighing between 4-7 pounds. It's a member of theCucurbita pepogroup, which includes summer squash such as zucchini as well as winter acorn squash. As a winter squash, it is generally available during late autumn through the early winter months.

Expert Tips – Cutting Spaghetti Squash

1. Play it safe.Spaghetti squash can be a bit unwieldy to slice. For safety, lay a damp towel under your cutting board if it tends to move.
2. Cut the ends off.Cut off the top and bottom before slicing the squash in half lengthwise. This helps ensure the squash is cut evenly in half as you won't need to fight with the stem. It also is helpful if you have a shorter kitchen knife. By cutting off the stem and the bottom to create flat surfaces you can also stand your squash up and cut straight down so you have two halves. The hardest part of this recipeis cutting the squash open. Be sure to use asharp knifeso the blade does not slip off thehard-skinned squash.

How to Make Sesame Spaghetti Squash Noodles with Broccoli

Spaghetti Squash:

• Slice in half lengthwise, scoop out seeds, drizzle with a little olive oil, and sprinkle with salt and pepper. Place flesh side down on abaking sheet. to roast in the oven.
• Remove and when cool enough to handle, hold theoutside of the squashwith a dish towel and use a fork to scrape the flesh of spaghetti squash to release “noodles” into bowl and set aside. Do this for bothsquash halves.
  

Broccoli:

• Toss broccoli florets with olive oil, salt andblack pepper. Roast in the oven for 15 minutes. (I just pop the broccoli in the oven for the last 15 minutes of the spaghetti squash cooking time). Remove from oven and set aside.

Putting it all together:

• In a bowlwhisktogether all dressing ingredients.
• Toss spaghetti squash noodles, broccoli, and scallions with dressing. Top with toasted sesame seeds.

Storing, Freezing, and Reheating

Whole, uncooked spaghetti squash will last between 1 to 2 months in a cool dry pantry.

• To store:This will store well in an airtight container in the fridge for 4 days without the sauce. Already sauced squash will likely- last 3 days max before the texture gets mushy.
• To freeze:To freeze undressed/un-sauced squash, allow the squash to cool completely before placing it in freezer-safe bags. Be sure to squeeze as much air out as possible to prevent freezer burn.
• For reheating:Take the chill off in themicrowave ovenfor about a minute or saute them in a pan until warm.

Frequently Asked Questions

I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram@abrapappaor use the hashtag #abraskitchen so I can feature your photo!

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