Asian Inspired Spaghetti Squash

We're keeping Fall dinners light and subtle, since heavy holiday foods will be here soon.

Squash is in season, so Chef Greg picked up a spaghetti squash at the farmer's market for a healthy twist on spaghetti dinner night.
This isn't grandma's "spaghetti" - no weighty sauce of garlic and basil here! 


1 two-pound spaghetti squash 

1/2 cup cherry tomatoes                  

1 bunch of enoki mushroom tops

Pinch of sesame seeds

1/2 teaspoon sesame oil

2 Tablespoons Basil Olive Oil

Salt and pepper 

1/2 teaspoon minced ginger

1/2 teaspoon minced garlic

Preheat oven to 400°

Cut spaghetti squash in half lengthwise, scoop out the seeds. Pierce outer skin with a fork 5 to 6 times. Place on a sheet pan, meat side up.  Drizzle basil olive oil on the inside of the squash. Season with salt and pepper.

Cook on a sheet pan in oven 30 to 40 minutes at 350°.  Remove, allow to cool. Use a fork to scrape out squash - it will shred like pasta and fluff into a bowl.

Using a sauté pan,  add a tablespoon of basil olive oil and sesame oil. Sauté garlic and ginger to light brown then add mushrooms and tomatoes for about three minutes. Fold in shredded squash and cook two more minutes or until hot.

Finish with a touch of basil olive oil. Add a pinch of sesame seeds.

You can add shredded basil to taste but be careful it can overpower the subtlety of the mushrooms.