Ingredients

The following ingredients have 4 Servings
  • 1 small spaghetti squash
  • 4 c green beans (trimmed and cut in 1 in pieces)
  • 2 tsp ginger (grated)
  • 1 tsp sesame oil
  • 1 tbs soy sauce (low sodium)
  • 1 tbs rice wine vinegar
  • 1 clove garlic (grated)
  • 1 tsp sugar
  • 1 tbs red chili pepper (seeded and chopped)
  • 2 tsp toasted sesame seeds (for garnish)

Instruction

  • Cut squash in half and scoop out the seeds.
  • Place both halves facing down in a glass dish filled with 1 inch of water.
  • Microwave for 6-8 minutes or until squash is fork tender.
  • Steam green beans over boiling water for 6-8 minutes or until tender.
  • In a small bowl, wisk ginger, sesame oil, soy sauce, vinegar, garlic, sugar and chili peppers; set aside.
  • Toast 2 tsp of sesame seeds in a dry frying pan, stirring constantly, until browned (about 4-5 minutes.)
  • When squash is cooked, use a fork to scrape out the strands into a large bowl.
  • Add steamed green beans and soy sauce mixture and toss well. Check for seasoning and adjust accordingly.
  • Serve with toasted sesame seeds on top.