Simple Vegan Spaghetti Squash with Scallions and Ginger

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This simple yet delicious spaghetti squash with scallions and ginger side dish is a healthy option for a light dinner. It is anti-inflammatory, has low-carbs and calories, and is super easy to make.  

I love having spaghetti squash when I want something filling and low in calories and carbs. This delicious vegetable has only 31 calories per cup! And it is rich in vitamins, fiber, and minerals.

What Is Spaghetti Squash

According to Wikipedia, there are many varieties of spaghetti squash. The one I’m most familiar with, however, is the yellow, oblong type whose flesh transforms into spaghetti-like strands when cooked. This unique texture makes it an excellent pasta substitute—baked and topped with tomato sauce, or halved and roasted for a richer, nuttier flavor.

Spaghetti squash belongs to the same plant family as winter squash, pumpkin, and summer squash. Its mild flavor and slightly crunchy texture make it a great base for a variety of dishes. If you live in the United States, you’ll often find it in abundance at supermarkets and farmers markets. While it’s also grown in Central and South America, I’ve never seen it in my home country of Brazil. It seems to be far more popular in the U.S. than in most of Latin America.

This squash is typically planted between mid-May and late June, then harvested in late summer—about 100 days after planting, usually from late August to mid-September.

Why I Love Spaghetti Squash

Spaghetti squash is incredibly versatile, nutritious, and delicious. On top of that, it’s low in calories yet high in vitamins and minerals. According to Nutritionix, it’s a good source of fiber, potassium, calcium, and iron. A whole squash, weighing nearly 1 kilogram, contains around 300 calories. When compared with other winter squashes, spaghetti squash is the lower-calorie choice. For example, butternut squash of a similar size contains roughly 450 calories.

How to Cook Spaghetti Squash

The way I cook spaghetti squash is either in the oven or in the air fryer. However, you can also use a microwave if you prefer. The Food Network has a very detailed post of how to cook spaghetti squash. First, you have to wash the outside of the squash well to remove any dirt before cutting it.

Second, you should cut it lengthwise

In addition, remove and discard all seeds, sprinkle salt and pepper, and a dash of olive oil. Then place the squash on a lined baking sheet – using parchment paper or a silicone mat. Place it in a preheated oven at 350° F and bake for 30 minutes or until a sharp knife can be inserted with only a little resistance.

Third, form the spaghetti

Remove squash from oven and set aside to cool; then scrape with a fork. After that, the flesh of the squash should be “al dente” just like pasta.

Finally, add the carrot puree

Puree the carrot with water, the ginger, the whites of the scallions, the sesame oil, sugar, soy sauce, and the vinegar. After that, toss with the squash and the scallion greens. Season to taste and top with toasted sesame seeds.

This beautiful orange color from the carrots makes this dish a perfect side for a holiday dinner. Above all, the more scallions the better! In my kitchen, the scallion roots are sauteed in olive oil and salt until crispy so I can add a touch of texture to any dish. I love them!

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