Thai Noodle Salad
With Grill Roasted Spaghetti Squash
by SuperUser Account
- 1½ tbsp. olive oil
- 1½ tbsp. sesame oil
- ½ tsp. garlic powder
- ¼ tsp. ginger powder
- ½ tbsp. brown sugar
- 3 tbsp. soy sauce
- 1 tsp. balsamic vinegar
- a few drops of Sriracha (rooster sauce - hot sauce)
- 2 cups Grill Roasted Spaghetti Squash
- ½ red pepper sliced thin
- 2 green onions sliced on the bias
- ½ of a carrot shredded or matchstick-ed
- ¼ cup of broccoli florets
- ¼ cup of cabbage or shredded brussels sprouts
- 2 tbsp. sesame seeds
In a container with a lid, combine the oils, garlic and ginger powder, brown sugar, soy sauce and Sriracha. Shake well so that the sugar and powders dissolve. Set aside.
In a bowl, combine the squash, pepper, carrot, broccoli, and cabbage. Toss so that everything combines well. That squash is kindof sticky.
Toss the salad again with the dressing.
Then sprinkle each serving with sesame seeds before serving.
Sultana you have hit the nail on the head with that Spaghetti Squash! It can be used for anything!
I was grabbing a few things in the grocery store for dinner after reading this week's Recipe Club Newsletter and grabbed a Spaghetti Squash too. After grilling it, we ate it plain for dinner that night, but had loads of leftovers. The following day I decided that I wanted a noodle salad for lunch. This is what happened.