Spaghetti Squash Sesame Noodles With Edamame

• 1 small to medium sized spaghetti squash
• 2 tablespoons Toasted Sesame Oil
• 2 tablespoons Tamari Sauce
• 1 tbsp Rice Wine Vinegar*
• pinch of ground Ginger
• pinch of Garlic Powder
• 2 tablespoons toasted Sesame Seeds
• 1/4 cup diced Green Onions
• 1/4 cup cooked & shelled Edamame
• handful of chopped Cilantro leaves (+ garnish)
• Optional:
• If you want to spice things up a bit...
• Hot Chili Oil
• Sriracha Sauce
• toasted chopped Peanuts

1. Cook squash: Place halves of squash (with seeds and pulp scraped out) in boiling water and boil for 20 minutes or until squash meat is tender. Remove when finished and scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
2. Sesame Sauce: Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.
3. Notes:
4. Tamari is wheat free, soy sauce is not. They both have a similar flavor. If you are not concerned about gluten free then you can use soy sauce instead.
5. White Wine Vinegar is grain free. Rice Wine Vinegar is a great option too if you are not on a strict grain free diet. It will add a bit more of a traditional Asian flavor.
6. If you are on a Paleo diet, you might want to swap in something else instead of the edamame.

sesame oil, tamari sauce, vinegar, ground ginger, garlic, sesame seeds, green onions, shelled edamame, handful, if, chili oil, sriracha sauce, peanuts

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-sesame-noodles-with-edamame-52104061 (may not work)