Spaghetti Squash with Carrot-Ginger Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Spaghetti squash tossed in a carrot-ginger dressing inspired by the ones you find at many Japanese restaurants in the U.S. makes for a quick, zesty side dish.


  1. Place 1 halved seeded spaghetti squash in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape with a fork. Puree 1/2 cup chopped carrots with 1/4 cup water, a 1-inch piece of ginger, the whites from 3 scallions, 2 tablespoons sesame oil, soy sauce and rice vinegar and 1 tablespoon brown sugar. Toss with the squash and scallion greens. Top with toasted sesame seeds.