Spaghetti Squash Sesame Noodles with Edamame

Marla Meridith

January 2, 2012



Healthy sesame noodles with spaghetti squash in white bowls and chop sticks

What better than to start a new year with a super duper healthy recipe. Here on MarlaMeridith.com, my recipes are created with real, whole food ingredients. If you are on the quest to detox and get yourself back on track after the holidays then you have come to the right place.

This spaghetti squash is a grain free, gluten free, dairy free alternative to a dish that is often made with floury pasta…which makes it quite a bit more calorie dense. I do not count calories, but I crave foods that are light, healthy and give back tons of great energy!

 

Do you serve spaghetti squash often? We love it over here. It is great simply tossed with olive oil and parmesan cheese. 

 

In this recipe, we have edamame for some charm…

 

Even more charming is this little porcelain take-out container I got at Crate and Barrel a while back…

 

A little bit of red fruity punch makes things colorful & even tastier!

 

I get so excited about everything you can do with this squash! Really excited & I hope you are too.

 

I am not very good at cutting into roly-poly squash so I bake the heck out of it before I cut into it.

 

Most recipes where you regularly use pasta you can swap in this squash. Neat huh! 

 

How do you like to cook up spaghetti squash?

 

Click Here for Recipe Details.

 

Spaghetti Squash Recipe Links:

This post is linked up to TidyMom’s I’m Lovin It Fridays

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117 Comments
  • Rosa
    Posted at 13:14h, 02 January

    Very healthy, beautiful and toothsome! A great idea.

    Happy New Year.

    Cheers,

    Rosa

    • Marla
      Posted at 13:19h, 02 January

      Rosa, “toothsome” I love that! Gotta use that word more often around here. This squash is by nature al dente/toothsome!

      • a
        Posted at 08:08h, 23 August

        Toothsome does not mean al dente. It means beautiful or tempting.

  • Marina {YummyMummyKitchen.com}
    Posted at 13:17h, 02 January

    Okay, I am seriously in LOVE with spaghetti squash. You are so clever with your Asian spin!

    • Marla
      Posted at 13:28h, 02 January

      The asian spin was a fun one to come up with!

  • Marina {YummyMummyKitchen.com}
    Posted at 13:18h, 02 January

    Trying to pin this but Pinterest is having the “hiccups” will try again later 🙁

    • Marla
      Posted at 13:27h, 02 January

      Marina, thanks for trying to pin this recipe. Drives me nuts when Pinterest does that…especially when I am really trying to remember a post or a website.

  • Bev Weidner
    Posted at 13:23h, 02 January

    Spaghetti squash is insane, isn’t it!? This looks sooo pimp!

  • Samantha @ Ferraro Kitchen
    Posted at 13:34h, 02 January

    This looks fabulous! I just tried spaghetti squash for the first time and loved it! It seems like it adapts any flavor you give it…I am so trying this recipe! Extra spicy!

    • Marla
      Posted at 13:42h, 02 January

      Samantha, extra spicy is a very good thing. Enjoy!

  • Averie @ Love Veggies and Yoga
    Posted at 13:41h, 02 January

    I eat edamame almost every day. Such a good source of plant based protein but really, I like the way it crunches or has a little “chew” to it. I like the texture of it more than tofu but they’re both good. And these pics…beautiful. It is HARD to make savory, noodle meals look great and you made it look amazing!!

    • Marla
      Posted at 13:52h, 02 January

      Averie, edamame do have a nice little chew to them. Makes you feel like you are eating a bit more. When it comes to tofu, I really only like the extra firm – for that chew texture.
      The photos…It was end of the day. Quite dark & I kept moving around to catch the last glimmer of natural light. Ended up on my driveway towards the and of the shoot. The neighbors must have thought I was a whack job 😉

  • Alison @ Ingredients, Inc.
    Posted at 13:47h, 02 January

    These look delish!

  • Alyssa @ Everyday Maven
    Posted at 14:08h, 02 January

    Yum! I love Spaghetti Squash – usually in place of pasta with some type of red sauce but this looks fantastic. I recently made a mushroom ragu that had a meat sauce texture and served it over the squash using the shell as a bowl – that was a big hit! P.S. Your smoked salmon recipe came out fabulous over the holidays – thanks 🙂

  • Kathryn
    Posted at 14:15h, 02 January

    I love the Asian flavours you’ve used here – so clean and fresh and perfect for this time of year!

  • Sylvie @ Gourmande in the Kitchen
    Posted at 14:24h, 02 January

    I love Spaghetti Squash with olive oil and Parmesan as well, so good! I also love a good asian noodle salad so I really like the idea of lightening it up by replacing the noodles with spaghetti squash.

  • Sommer@ASpicyPerspective
    Posted at 14:25h, 02 January

    Marla, this looks divine. We are big fans of spaghetti squash and Asian flavors.

  • Cookie and Kate
    Posted at 14:31h, 02 January

    Yum! That’s a really inventive squash recipe, Marla, and it looks and sounds amazing!

  • Maryea @ Happy Healthy Mama
    Posted at 14:37h, 02 January

    I make spaghetti squash often but never thought to do it with an Asian spin. Very creative! Love it.

    • Marla
      Posted at 16:19h, 02 January

      Maryea, glad you like the playful twist! Hope you get to trying it sometime 🙂

  • Kathryn @ Dramatic Pancake
    Posted at 14:51h, 02 January

    This looks incredible, and I’m so flattered to see my Spaghetti Squash Bolognese included in your links 🙂 What a gorgeous site you have!!

    • Marla
      Posted at 15:09h, 02 January

      Thanks Kathryn, I always love meeting new bloggers. Your spaghetti squash bolognese looks amazing!

  • Ricki
    Posted at 15:21h, 02 January

    This looks fantastic, Marla! I’ve been trying hard to like spaghetti squash for a couple of years now, with no success. . . this recipe may just be the game-changer. Can’t wait to try it! 🙂

    • Marla
      Posted at 15:29h, 02 January

      Hi Ricki, I do hope this is the game changer for you. The flavor is as strong as you want to make it. Adjust ingredients to taste. If you are all ready a fan of sesame noodles then this recipe might rock your world. I sure hope so!

  • Christina @ Sweet Pea's Kitchen
    Posted at 15:43h, 02 January

    Looks like a delicious and healthy way to start the year! Yummy! 🙂

  • Cassie
    Posted at 16:18h, 02 January

    I love everything about this, Marla. These flavors are probably some of my favorites. Can’t wait to give this a try, it’s so creative!

  • Asmita
    Posted at 16:27h, 02 January

    Love this recipe and will surely try it out. Love the way you have used the squash, healthy and amazing to look at too.

  • Heather (Heather's Dish)
    Posted at 16:46h, 02 January

    looks delicious!

  • Yi @ Yi Resevation
    Posted at 16:55h, 02 January

    What a gorgeous dish! I’ve never cooked spaghetti squash before and I would love to try this out. Thanks for sharing!

  • A Southern Bee Diary
    Posted at 17:17h, 02 January

    It isn’t even fair how good this looks! I love edamame! What a perfect recipe for the edamame lovers. Thanks for sharing !!

    A Southern Bee Diary

    xo.

  • Kris
    Posted at 17:21h, 02 January

    I STILL need to try spaghetti squash … as spaghetti 😉

    I love edamame, and all of the flavors you used here. a garnish of the sesame seeds is always a good thing!

    happy new year, Marla!

  • Laura @ A Healthy Jalapeño
    Posted at 17:51h, 02 January

    looks excellent! I am making a spaghetti squash casserole tomorrow night but I love the idea with sesame seeds and edamame. excellent post!

  • Kalyn
    Posted at 18:38h, 02 January

    What a great way to fix spaghetti squash!

  • Cooking Rookie
    Posted at 21:22h, 02 January

    Such an brilliant idea – love it. A very original and healthy way to start a new year 🙂 I am certainly going to try this! Happy 2012 to you, Marla!

  • Kimby
    Posted at 03:46h, 03 January

    Definitely charming, Marla! Thanks for the healthy kick start for 2012.

  • Joanne
    Posted at 04:01h, 03 January

    I really like spaghetti squash though I can never figure out what to DO with it! You’ve solved all my problems with this post. Especially since I’ve been craving an Asian noodle salad lately!

  • Allison [Girl's Guide to Social Media]
    Posted at 06:51h, 03 January

    It’s been so long since I’ve had spaghetti squash. I need more of it in my life!

  • bridget {bake at 350}
    Posted at 07:00h, 03 January

    Mmm….I’m going to have to try this! I haven’t had spaghetti squash in ages. It’s time. 😉

  • Grace@ FoodFitnessFreshair
    Posted at 07:08h, 03 January

    I’ve never thought about doing an Asian twist with spaghetti squash. Those pictures have me sold though. I’ll have to test this out soon!

  • Deliciously Organic
    Posted at 07:28h, 03 January

    One of my favorite ways is to eat it with marinara and meatballs. One of my favorite vegetables! Love this recipe!

  • Esi
    Posted at 07:54h, 03 January

    Need to make this ASAP!

  • Maria @ Scandifoodie
    Posted at 08:41h, 03 January

    This looks delicious Marla! I love spaghetti squash!

  • Maria
    Posted at 09:27h, 03 January

    Love this dish! Can’t wait to make it!

  • Diane@LongabergerLifestyle
    Posted at 10:33h, 03 January

    Yes, just last night we had Spaghetti Squash. It’s a quick and easy dinner when I use a jar of organic sauce. We’ve had it a few times. BUT…last night I put it in the oven at 375 before going for my walk, and 1.25 hours later…I thought it would be over cooked. It was under cooked. What gives? I’d love to try your recipe here. We were just talking about the different ways to enjoy the squash since the flavor is so wonderful. Is there another green veggie to use rather than Edamame?

    • Marla
      Posted at 20:09h, 03 January

      Hi Diane, you can omit the edamame if you wish. The squash on it’s own with the sauce would be just as good. The beans really just add some color and texture play. Another option could be some seaweed (hijiki.) Tonight I baked another spaghetti squash & it took about 1:15 to cook. Go figure. This one was way larger than the ones I usually bake. You just gotta poke at it every 10 minutes or so after 40 have passed.
      I love it with marinara & parmesan too!

  • Brooke @ Food Woolf
    Posted at 10:46h, 03 January

    Looks awesome! And look, Ma! No grain!

    • Marla
      Posted at 20:05h, 03 January

      Ha! Love it Brooke…

  • Jennifer K.
    Posted at 11:57h, 03 January

    This could be easily modified to meet the criteria for Paleo Dieting with the omission of the Edamame, and perhaps the addition of some other complimentary vegetables and lean meat. Thanks so much for this recipe idea! I’ve never used spaghetti squash as a pasta substitute, mostly out of fear, but you certainly make this look easy and delicious!

    • Marla
      Posted at 20:04h, 03 January

      Hi Jennifer, thanks so much for pointing that out about the Paleo diet. I did not realize that edamame/soy is off the list. Simply omit that and these “noodles” will still be wonderful! No reason to miss out on pasta anymore now that this squash can take it’s place.

  • HeatherChristo
    Posted at 12:38h, 03 January

    I love spaghetti squash, and this would be a much needed departure from all the noodles I have been eating 🙂

  • Alexis @ There She Goes
    Posted at 13:34h, 03 January

    i love this! i usually do marinara on spaghetti squash, this is going to be a nice, fresh switch up for 2012 🙂

    • Marla
      Posted at 19:58h, 03 January

      Alexis, I love marinara on mine too. Also just simple garlic salt, olive oil and parmesan. Blissful 🙂

  • Cookin' Canuck
    Posted at 15:55h, 03 January

    You know how much I love spaghetti squash and I can’t think of anything better than pairing it with a savory sesame sauce. What a fantastic recipe, Marla (as usual)!

    • Marla
      Posted at 19:57h, 03 January

      Dara, I do know how much you love spaghetti squash! Your Southwestern version looks fantastic…I hope everyone tries that one too.

  • Jennifer @ Peanut Butter and Peppers
    Posted at 16:15h, 03 January

    Wow, what a great and healthy dish! I love Spaghetti Squash, and it’s funny, but I think it’s so cool how you scrape it out and it looks like pasta! I’m weird I know, but it’s cool. Had spaghetti squash the first time this year and I love it!

    • Marla
      Posted at 19:56h, 03 January

      Jennifer, spaghetti squash never ceases to amaze me. Tonight I made a huge one and had waaaayyyyy too much fun scraping out the stringy insides. My little daughter was even cracking up about how excited I was. It is all about taking pleasure in the little things my friend 🙂 Glad to hear you feel the same.

  • susan
    Posted at 16:55h, 03 January

    It has been years since I have eaten spaghetti squash. I need to add this to my grocery list and follow your lead!

    • Marla
      Posted at 19:50h, 03 January

      Susan, I picked up another one today. Spaghetti squash will be making regular appearances around these parts. I hope you get some in your shopping cart very, very soon 🙂

  • MikeVFMK
    Posted at 17:05h, 03 January

    This is what I’m talking about! Healthy, yes. But it looks delicious too. Happy new year, Marla! To you and your family. Can’t wait to see what’s in store for you in 2012.

    • Marla
      Posted at 19:49h, 03 January

      Mike, heres to healthy + delicious. Every. Single. Day 🙂 Back at you my friend. Happy, blissful new year to you guys too!

  • Heidi / foodiecrush
    Posted at 17:32h, 03 January

    Yum, making soba noodles tonight, wish I had spaghetti squash to go with it because this would be delish. Lovely!

  • carolinaheartstrings
    Posted at 18:05h, 03 January

    I just love this kind of squash. What a great recipe to start the new year! Your photo is wonderful as always.

  • Jennifer (Delicieux)
    Posted at 21:49h, 03 January

    I’ve never had spaghetti squash before (not even sure if we get it in Australia) but I want some now. Your spaghetti squash looks so delicious!! 😀

  • Two Silly Sisters
    Posted at 03:29h, 04 January

    Wow! I’ve never seen spaghetti squash before, let alone cooked with it!
    This sounds like a delicious gluten free recipe 🙂 I’m on the hunt for a spaghetti squash now. Thanks for sharing 🙂

  • Nadiya
    Posted at 04:05h, 04 January

    Ooh spaghetti squash chinese style. Interesting to try 🙂

  • Jeanette
    Posted at 04:26h, 04 January

    Love this spaghetti squash recipe! Spaghetti squash is so kid friendly. My kids like it simply with extra virgin olive oil, Parmesan cheese, and a little salt and pepper.

  • Kristen
    Posted at 06:04h, 04 January

    Such delicious ideas for squash. We love squash around here!

  • Judy Detty
    Posted at 08:52h, 04 January

    You can cook the squash in the micro.. Just be sure to poke some holes in it. Sure takes a lot less time . Just check and turn every now in then. It only takes a short time as compared to over an hour in the oven.

  • Bree
    Posted at 12:11h, 04 January

    So creative–Love it!

  • Kitchen Belleicious
    Posted at 12:37h, 04 January

    great minds think alike. I posted a spaghetti squash recipe today too- I am loving yours!

  • Lisa @ Snappy Gourmet
    Posted at 13:26h, 04 January

    Your recipe just reminded me that I have a spaghetti squash buried under all the leftover holiday junk food on my kitchen counter!! LOL Better find it! Recipe looks great!

  • Marta @ I love breakfasts!
    Posted at 23:57h, 04 January

    Thank you so much. As a resolution I’ve decided to eat more healthy (as each year) so will try this recipe for sure.

  • Roxana GreenGirl {A little bit of everything}
    Posted at 03:40h, 05 January

    we love spaghetti squash over here and the Asian twist is definitely a must try! It’s not even breakfast time and I’m already seeing this for dinner!

  • Caroline @ chocolate and carrots
    Posted at 11:04h, 05 January

    This looks most excellent. So far I’ve been craving all sorts of Asian cuisine in my pregnancy and this looks like a great way to keep it healthy! I’ve never cooked with spaghetti squash, but it looks like I can finally give it a try! 😀

    • Marla
      Posted at 06:15h, 06 January

      Caroline, you totally should try it & you feel nice and light after eating it.

  • Katrina @ Warm Vanilla Sugar
    Posted at 16:22h, 05 January

    These noodles are absolutely lovely! What a nice, light, meal!

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  • Amanda
    Posted at 15:28h, 07 January

    Wow, this was delish! I added in some leftover tofu and cooked it in the sauce for a minute. Another winning recipe from Family Fresh Cooking! Thanks, I’ll be making this again!!

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  • JulieD
    Posted at 09:41h, 08 January

    This looks amazing, Marla! You made them look like bean thread noodles too! 😀

    • Marla
      Posted at 13:04h, 08 January

      Julie, that is very true! I love those bean thread noodles. Had not thought of that 🙂

  • Rachel @ Not Rachael Ray
    Posted at 05:54h, 09 January

    This is the best idea! My husband doesn’t like spaghetti squash as a substitute for pasta but I bet he’d dig this as a side dish–and I could eat it as a main dish!

  • Ryan
    Posted at 08:58h, 09 January

    Great noodle recipe!

  • aida mollenkamp
    Posted at 13:47h, 09 January

    Marla, I’ve never thought of using spaghetti squash with these flavors but I love the idea. I’ll definitely give this a try in the near future.

  • Cara
    Posted at 09:27h, 11 January

    I love spaghetti squash and I especially love this Asian twist! I’ll be trying it soon 🙂

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    I always just put marinara in my spaghetti squash, but I never thought of trying this. Sooo excited!

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  • Robyn
    Posted at 19:32h, 02 November

    Hello. This looks so good. What are the little black things in the photos? I didn’t see them in the ingredient list. Or am I totally crazy and not seeing it?

    • Marla
      Posted at 05:10h, 03 November

      Robyn, those are little black sesame seeds 🙂

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    I just made this and used reduced sodium soy sauce instead of tamari and distilled white vinegar since I didn’t have any white wine/rice vinegar. It’s gorgeous but too salty for my liking. Maybe if I had the exact ingredients it wouldn’t be so much, as the soy sauce is very dominating.

  • Jes
    Posted at 15:50h, 10 January

    I absolutely loved this recipe!! I could eat it every meal its so good. Im just starting to switch to mostly vegetarian due to lupus I was diagnosed with last year and this is the perfect recipe to help me stay on track. YUMMO

  • Marjorie Oxman
    Posted at 14:55h, 18 January

    I do my spaghetti squash in the microwave. I poke it with a fork about 6 times to let the steam escape before cooking. Then I put the whole uncut squash in the microwave for 10 minutes. It’s really easy to cut in half at this point. Next, I put each half, cut side down in a 2″ high Corning ware casserole with about 1/2 ” of water. Microwave for 10 more minutes. Comes out perfect!

  • leann
    Posted at 12:00h, 10 February

    I tried this recipe and really liked it!!! thanks for posting it : )

    • Marla
      Posted at 12:17h, 10 February

      Thank you for sharing Leann!

  • Brianne
    Posted at 09:24h, 11 February

    This was amazing! I had never cooked spaghetti squash before. I think it might be my new obsession. The meal was Delicious and healthy too! Thank you for this recipe.

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    Looks great! Is this served warm or cold?

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    DELICIOUS!!! I made this last night and it was a huge hit 🙂

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