Sesame Soy Spaghetti Squash with Broccoli and Edamame

I am always looking for new things to do with spaghetti squash, last year I had a massive crop of them and by the end of the season I had loads of small ones left over. I kept them in a cupboard over winter, most went mouldy but one didn't! So when I stumbled upon this recipe I knew I had to make it! I added in some french beans and mange tout to the dish and overall I loved it! Very tasty and a great vegetarian dish.

Soy Spaghetti Squash with Broccoli and Edamame (from Once Upon a Cutting Board)

(Serves 2)

(7 WW ProPoints per serving)

For the Sesame Soy Tahini Sauce:

3 tbsp tahini (sesame seed paste)
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp honey
1 tsp minced fresh ginger
1 clove garlic, minced
pinch of cayenne pepper
1-2 tablespoons water

half of a spaghetti squash
half a head of broccoli, chopped into florets
110g frozen shelled edamame
Sesame seeds for topping
Salt and pepper

Preheat oven to 200C. Cut spaghetti squash in half and scoop out the seeds and pulp from the centre. Place the halves with the cut side facing down on a greased or lined baking sheet. Roast for 30-40 minutes, until tender. When done, use a fork to scrape the flesh off the skin and into a bowl (it will scrape off in strands, like spaghetti).

Meanwhile whisk together all ingredients for the sauce. Taste and adjust any seasonings to taste. If the sauce is too thick, add a bit more water to thin it out.

Place chopped broccoli in a steamer and steam over boiling water for 3-5 minutes, until crisp-tender and bright green. Set aside. Cook edamame according to package directions.

When all components are ready, divide spaghetti squash into two bowls, top with broccoli and edamame, and drizzle sesame soy tahini sauce over the top. Top with sesame seeds and season with salt and pepper.