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Spaghetti Squash with Asian Sauce

Spaghetti Squash with Asian Sauce

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Servings: 4 servings
Calories:

Ingredients  

  • 1 large Spaghetti Squash
  • ¼ cup Coconut Aminos
  • 2 tablespoon Avocado oil
  • 2 tablespoon Ume Plum Vinegar
  • 2 tablespoon fresh lime juice
  • 2 tablespoon aged balsamic vinegar
  • 2 tablespoon scallions thinly cut on the bias
  • 1-2 tablespoon finely chopped fresh cilantro
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon 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!