Photo & recipe courtesy of Emma Kula.

Spaghetti squash is the perfect, fall-inspired noodle replacement in this tasty Asian-inspired dish. Sauteed with veggies and topped with a sesame soy sauce, it makes a warming and filling meal as the weather starts to get chilly!

Ingredients:

1 large spaghetti squash, halved + cored

3 large carrots, shredded

½ head of green cabbage

4 green onions, finely sliced

2 cloves of garlic, minced

1 inch fresh ginger, finely diced

3 tbsp. Tamari or soy sauce

2 tbsp. Sesame oil

2 tbsp. Rice vinegar

1 tbsp. Honey or maple syrup

¼ c. cashews, chopped

For topping: avocado, kimchi, sesame seeds

 

Preheat your oven to 400 degrees and place the spaghetti squash, cut side down, on a large baking sheet drizzled with olive oil. Bake for 45-60 minutes or until a fork is easily inserted into the squash. Set aside to cool.

Finely chop your cabbage and shred your carrot into a bowl. Once it’s cool enough to handle, use a fork to shred the spaghetti squash into the same bowl.

Heat a pan with a bit of oil over medium, then add your chopped garlic + ginger. Let it cook for a few minutes until softened, then throw in all of your veggies. Add in all of the sauce ingredients and stir everything around for a few minutes until coated. Remove from the heat and stir in the cashews.

Serve topped with more chopped cashews, sesame seeds, kimchi and sliced avocado, if desired.