Spaghetti squash seems to be a ‘love it or hate it’ kind of food. I absolutely love it and I use it often. My daughter however, cannot and will not have any part of this squash. I try and dress it up with all the flavors that she approves of but still, she’s not a fan. So tell me, are you on the ‘love it’ or ‘hate it’ side of things? This Asian Noodle Salad kind of gives you the feels of glass noodles. So, I’m hoping to turn your ‘not a fan’ into, ‘yum …I can do this’!
While my hubby BBQ’d up some short ribs, I wanted the side dish to be refreshing, cool and have an asian vibe. I cooked up the spaghetti squash ahead of time, so it would be cool and I could just toss in all the seasonings right before the short ribs went on the BBQ.
It was definitely best to wait and season it all up right before ….because the more the squash sits in with the oil, the softer it gets vs. keeping the “noodly” texture. I combatted that issue by tossing in some cabbage slaw! It really helped keep it the consistency that I wanted for this salad.
My husband did an amazing job with the short ribs but he kept commenting on how good the Asian Noodle Salad was! That made me happy! He is definitely team spaghetti squash, so that helps! (Btw, my daughter wouldn’t even try it ….!). I love spaghetti squash in many variations. If you’re like me, you might like this Spaghetti Squash Puree! It’s good both cold and hot!
Being at home all day/everyday, right now, there’s more time to play in the kitchen. I am going to dabble a bit more now that I’ve found my groove with working at home. I’d love to hear what recipes you might want paleo-fied! Please let me know. And if you give this Asian Noodle Salad a try, please ….comment below or find my on Instagram and tag me!
I hope you’re all staying safe, healthy and ………..sane!!!
Asian Noodle Salad
Notes
*If you don’t have this seasoning, sesame seeds work too but also, add another pinch of salt!
Ingredients
- 1 large or 2 small Spaghetti Squash
- 1 1/2 cups cabbage slaw/roughly chopped
- 2 tbsp coconut aminos
- 1 tbsp + 1 tsp sesame oil
- 4 tbsp diced green onions
- 3 tsp Everything But the Bagel Seasoning*
- 1 tsp ginger powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Sprinkle of red pepper flakes, to taste
Instructions
- Cook spaghetti squash ahead of time so it has time to cool. You can roast or cook in the microwave.
- Microwave: Slice squash in half & gut out all the seeds. Lay the squash, flesh side down, onto a plate. Place plate with squash in microwave and add about 3 tbsp of water to the plate.
- Microwave for 10 minutes. Carefully take plate out of microwave – it’s hot! And be careful not to spill the hot water.
- Once squash is cooled, shred it into “noodles” and keep in bowl until ready to eat.
- Add all the above ingredients and toss around to incorporate.
- Serve with any protein!
