Sauteed Spaghetti Squash

Spaghetti squash is by far the coolest of the winter squash, with its baked flesh turning into tender pasta-like strands. This vegan dinner recipe also doubles as a vegan side dish recipe.
Spaghetti squash is by far the coolest of the winter squash, with its baked flesh turning into tender pasta-like strands. This vegan dinner recipe also doubles as a vegan side dish recipe.

Sauteed Spaghetti Squash

Serves 4

Ingredients:

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• 1 small spaghetti squash

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• 2 tablespoons olive oil

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• 1 pint grape tomatoes

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• Salt and freshly ground black pepper to taste

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• 2 tablespoons minced fresh ginger

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• 1 garlic clove, minced

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• 1 packed cup finely sliced kale, chard, or spinach

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• Zest of 1 small orange, chopped

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• 1 to 2 tablespoons white wine vinegar

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• 4 green onions, finely sliced (green and white parts)

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• 1/4 cup finely chopped fresh flat-leaf parsley

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• 1/4 cup black and yellow sesame seeds

Directions:

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1. Preheat oven to 400 degrees F.

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2. Place squash on a baking sheet and roast for 30 minutes or until squash gives when squeezed. Set aside until cool enough to handle.

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3. Slice squash in half lengthwise and use a spoon to scrape out seeds. Using a large fork, scrape squash lengthwise to shred flesh into a large bowl.

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4. Heat oil in a large skillet over medium heat. Add grape tomatoes and season with salt and pepper. Cover skillet and cook, shaking skillet occasionally, until tomatoes start to burst.

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5. Stir in ginger, garlic, kale, and orange zest. Cook, stirring often, until kale is wilted.

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6. Add spaghetti squash and toss to combine. Season again with salt and pepper and pour in vinegar. Continue to cook, stirring often, for 3 minutes.

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7. Add green onions and parsley and toss to combine. Sprinkle with sesame seeds and serve hot.

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