Tuesday, February 14, 2012

Toasted Sesame Spaghetti Squash

I was quite pleased with myself that, after being thrilled to hear that I'd hit a momentous benchmark, I made a very healthy dinner for my roommate and I!  We often take turns experimenting with healthy new recipes, and she recently bought Trader Joe's toasted sesame oil.  So, I felt it necessary to try it!  I looked up some Asian recipes online that included toasted sesame oil, and below is my pleasantly delicious concoction.  Hope you enjoy!

1tbs Trader Joes Toasted Sesame Oil
1tbs sunflower seeds
1/2tsp ginger
1/2tsp garlic powder
1tbs white wine vinegar
1tsp franks hot sauce
2tbs chopped green onions
3tbs low sodium soy sauce
1/2cup edamame
10 spears asparagus
4oz mushrooms (chopped, sliced, however you like)
2 medium 6-7" carrots
1/3cup peanuts
1 3lb spaghetti squash
1/4 cup bean sprouts

Combine toasted sesame oil, sunflower seeds, 1/4tsp ginger, 1/4tsp garlic powder, white wine vinegar, hot sauce, green onions, 2tbs soy sauce, and edamame in bowl.  Stir, and let sit.

Preheat oven to 350 degrees Fahrenheit (176C). Chop spaghetti squash in half.  Remove seeds and place open side down on baking sheet.  Cook for one 1hr 15mins or until fully cooked through.  In my experience, it's better a little overdone so that it's not too moist and runny.

Saute asparagus, mushrooms, peanuts and carrots with 1tbs soy sauce, 1/4tsp ginger and 1/4 tsp garlic powder until asparagus is tender.  I left the carrots a bit crunchy because I wanted the texture.

In large bowl or pan, mix together the sesame oil mixture, spaghetti squash, and vegetables.  Divide into 3 servings, add about 1/4cup bean sprouts on top.

Nutritional Information:
Calories: 292
Carbs:  19
Fat:  17
Protein:  13
Sodium:  515
Fiber:  10
Weight Watchers Points Plus (minus free vegetables):  5

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