After the rather indulgent caramel latte pancakes I last posted (not to mention the amount of pancakes I ate yesterday), I felt like I should post something healthier today. This sesame soy spaghetti squash with broccoli and edamame is a dish I’ve made quite a few times lately because it’s so healthy and really tasty!
I think the inspiration for this dish originally came from this steamed broccoli and squash with tahini dressing that I saw in a Whole Living magazine. I liked the idea but ended up changing everything around to my own tastes, so that the only parts of the original that really remained were the broccoli and tahini.
For my tahini sauce, I wanted to give it more of an Asian flavour with sesame and soy sauce. After a bit of experimentation, I came up with a sauce that I thought was full of flavour, and is filling and healthy from the addition of the tahini (sesame seed paste).
The first time I made the sauce, I paired it with steamed broccoli and sweet potato over brown rice (pictured below):
While I loved the sauce and veggies, I didn't like the way the rice absorbed all of the sauce and didn't think the textures of the dish were quite right.So for my second try, I decided to make the same dish over soba noodles instead:
The soba noodles provided a much better base for both the sauce and the vegetables, and I really loved this version.
But a few days later I had a spaghetti squash to use up, so I decided to try the dish again, using the spaghetti squash as the base instead of soba noodles. Since I already knew that the sesame soy tahini sauce went well the sweet potatoes, I figured squash would also pair well with it.
If you've never tried spaghetti squash before, it's a lot like other winter squashes except that when the flesh is cooked, it scrapes off like strands of spaghetti! This makes it a great healthy and low-carb substitute for pasta - I've seen it in lots of recipes from basic tomato sauce with spaghetti squash to baked dishes with lots of other add-ins.
I used the cooked spaghetti squash "noodles" as the base for my latest version of this sesame soy tahini dish. I kept in the steamed broccoli but this time I added cooked edamame for protein. This combination turned out to be my favourite version of all, and was also the healthiest!
I think I've now found the dish I'm going to stick with, but if I experiment more in the future, I may try pairing the sesame soy sauce with salmon or chicken, I think that would go really well!
Sesame Soy Spaghetti Squash with Broccoli and Edamame
Makes 2 servings
Ingredients:
Sesame Soy Tahini Sauce:
3 tablespoons tahini (sesame seed paste)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
1 teaspoon minced fresh ginger
1 clove garlic, minced
Dash of cayenne pepper
1-2 tablespoons water
Half of a spaghetti squash
Half a head of broccoli, chopped into florets
1 cup frozen shelled edamame
Sesame seeds for topping
Salt and pepper
Directions:
Preheat oven to 400°F. Cut spaghetti squash in half and scoop out the seeds and pulp from the center. Place one half with the cut side facing down on a greased or lined baking sheet (keep other half wrapped in the fridge for another use). Roast for 30-40 minutes, or until tender - it may take longer, depending on the size of your squash. When done, use a fork to scrape the flesh off the skin and into a bowl (it will scrape off in strands, like spaghetti).
While the squash is cooking, prepare the remaining components:
Whisk together all ingredients for the sauce. Taste and adjust any seasonings to taste. If the sauce is too thick, add a bit more water to thin it out.
Place chopped broccoli in a steamer basket and steam over boiling water for 3-5 minutes, until crisp-tender and bright green. Set aside. Cook edamame according to package directions.
When all components are ready, divide spaghetti squash into two bowls, top with broccoli and edamame, and drizzle sesame soy tahini sauce overtop. Top with sesame seeds and season with salt and pepper, if desired.
This is best eaten on the day that it's made.
Whisk together all ingredients for the sauce. Taste and adjust any seasonings to taste. If the sauce is too thick, add a bit more water to thin it out.
Place chopped broccoli in a steamer basket and steam over boiling water for 3-5 minutes, until crisp-tender and bright green. Set aside. Cook edamame according to package directions.
When all components are ready, divide spaghetti squash into two bowls, top with broccoli and edamame, and drizzle sesame soy tahini sauce overtop. Top with sesame seeds and season with salt and pepper, if desired.
This is best eaten on the day that it's made.
