Spaghetti Squash with Asian Sauce
Spaghetti Squash with Asian Sauce is deceptively healthy. It is full of asian flavors with fresh cilantro, scallions and a hint of fresh lime. The coconut aminos and Ume Plum Vinegar taste very similar to soy sauce when combined. The spaghetti squash adds natural sweetness, making it reminiscent of a Teryaki dish. This is the kind of dish that I love to make when I really want to feel great about what I am eating (or serving my family). There isn’t anything heavy to drag you down, but the spaghetti squash definitely fills you up. So it is hard to believe that it is good for you! If only cupcakes and ice cream could be this nutritious… ohhh… I digress…
Spaghetti Squash
The bottom line is- spaghetti squash is low in calories (31 calories a cup) and has quite a few vitamins, fiber, protein and potassium. All of that, yet this Spaghetti Squash with Asian Sauce doesn’t have any soy, nuts, gluten, grains or dairy. It is AIP diet, paleo, keto and vegan friendly. Talk about a dish just about everyone can enjoy!
If you haven’t made spaghetti squash before, it is pretty simple. The most difficult part is cutting it in half. If you don’t feel confident about your knife skills, I would ask someone in the produce department at your grocery store if they would be willing to cut it for you when you buy it. The outer skin is very hard and you have to carefully work your way around the squash to cut it in half.
Once it is cut, you simply scoop out the seeds with a large spoon, turn them flesh side down on the baking sheet and bake! That’s it. The strings come out very easily once it is baked. Just pull them apart with a fork and scoop them out with a big spoon.
Some other great dishes that are light and healthy to check out are my Coconut Lime Shrimp Ceviche, Pesto Zoodles, Veggie Tacos and Kicked Up Kale Salad with Fig Balsamic Dressing. Some sweets that are on the healthier side to check out are my Apple Bites, Double Chocolate Bites and Breakfast Cookies.
Spaghetti Squash with Asian Sauce
Click Stars to Rate Recipe:Ingredients
- 1 large Spaghetti Squash
- ¼ cup Coconut Aminos
- 2 Tbsp Avocado oil
- 2 Tbsp Ume Plum Vinegar
- 2 Tbsp fresh lime juice
- 2 Tbsp aged balsamic vinegar
- 2 Tbsp scallions thinly cut on the bias
- 1-2 Tbsp finely chopped fresh cilantro
- 1 tsp grated fresh ginger
- ¼ tsp garlic powder
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment or foil for easy clean up.
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a large spoon. Throw the seeds away. Place the halves of squash flesh side down on the baking sheet and bake for 45-60 minutes. Once they yield to a firm squeeze, they are done (similar to how you test if a baked potato is done.)
- While the spaghetti squash is baking, combine all remaining ingredients in a small bowl. It will be quite salty, so resist the urge to add salt. The spaghetti squash absorbs the sauce well and is so sweet that it balances out the saltiness of the sauce.
- Once the spaghetti squash is done baking, remove from the oven and use a fork to pull the strings of the squash away from the skin. Scoop the strings out of the squash and into a serving bowl (throw the skins away), top with the AIP Asian Sauce, garnish with a little extra cilantro and sliced scallions if you wish. It is ready to gobble!
