Spaghetti Squash with Scallions and Ginger

Name: Spaghetti Squash with Scallions and Ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium spaghetti squash (cut n half and seeds removed); 1/2 cup carrots (diced (about 1 small carrot)); 1/4 cup water; 1- inch fresh ginger (peeled); 3 scallions (sliced); 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon brown sugar; salt and pepper to taste

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.

Nutrition Facts

Amount Per 100 grams| 1 cup, cubes (101 g)

Calories 31

% Daily Value*
Total Fat 0.6 g	0%
Saturated fat 0.1 g	0%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0 g
Cholesterol 0 mg	0%
Sodium 17 mg	0%
Potassium 109 mg	3%
Total Carbohydrate 7 g	2%
Dietary fiber 1.5 g	6%
Sugar 2.8 g
Protein 0.6 g	1%

Vitamin A	2%	Vitamin C	3%
Calcium	2%	Iron	1%
Vitamin D	0%	Vitamin B-6	5%
Cobalamin	0%	Magnesium	3%

And this beautiful orange color from the carrots makes this dish a perfect side for a holiday dinner. I love adding the pureed carrots to the bottom of the serving platter topped by the strings of squash. Or the opposite, adding the carrots to the top, like a sauce added to a pasta dish.

The more scallions the better! And in my kitchen, the scallion roots are sauteed in olive oil until crispy and cooked. I love them!

Spaghetti Squash with Scallions and Ginger

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Ingredients

1 medium spaghetti squash cut n half and seeds removed
1/2 cup carrots diced (about 1 small carrot)
1/4 cup water
1- inch fresh ginger peeled
3 scallions sliced
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
salt and pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Sprinkle some water (about 1 tablespoon) in each side of the squash, and place it with cut sides down on the prepared baking sheet, and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool; then scrape with a fork.
Puree the carrot with water, the ginger, the whites of the scallions, the sesame oil, sugar, soy sauce, and the vinegar.
Toss with the squash and the scallion greens. Season to taste and top with toasted sesame seeds.