1 medium spaghetti squash, halved
1/4 cup soy sauce
2 tablespoons tahini
2 tablespoons almond butter or peanut butter
1 tablespoon brown rice vinegar
1 tablespoon lemon juice
1 tablespoon sesame oil
hot sauce, to taste
1 cup red cabbage, shredded
1 1/2 cups carrots, shredded
1 cup green onion, sliced
1 tablespoon toasted sesame seeds
1. Preheat oven to 400 degree F. Place squash open side down onto a baking sheet and bake for 30-40 minutes.
2. In a large bowl, whisk together the next 7 ingredients (through hot sauce). When spaghetti squash is done, use a fork to scrape out the "noodles" into a bowl.
3. Coat the noodles with the soy mixture and add in the vegetables. Sprinkle with sesame seeds and serve!
Source of recipe: Modified recipe from Whole Foods.