Asian Sesame Spaghetti Squash Salad

If you love spaghetti squash, this is one of those recipes that you’d wish you found sooner!  Similar to my Japanese pasta salad, this creamy, savory Asian sesame spaghetti squash salad is a delicious side dish to serve with your favorite main dish.

You could make this salad with pasta instead of spaghetti squash, of course.  And it’ll be just as great.  But the crunchy texture of spaghetti squash complements the creamy dressing really well.

To cook spaghetti squash

You’ll first need to cook a medium to large spaghetti squash to get the “meat” out to make this recipe.

Use Instant Pot:  You already may have your favorite way to cook it.  But if you have Instant Pot, it is the easiest way to cook spaghetti squash.  You don’t need to use your muscles to cut it in half or struggle to spoon the seeds out from the uncooked tough center.   Find the instructions to cook spaghetti squash using Instant Pot here. 

Oven roast it:  You can cut it in half lengthwise, remove the seeds, brush some oil on the inside, roast it in the oven meat side down, for 45 – 50 minutes at 400 F.  

Related articles: If you love anything sesame, check out my homemade Japanese sesame salad dressing recipe!

Asian Sesame Spaghetti Squash Recipe

Asian Sesame Spaghetti Squash Salad

Looking for a new spaghetti squash recipe? Look no further! Give this creamy, delicious Asian Sesame Spaghetti Squash Salad a try!

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Prep Time 1 hour hr

Cook Time 5 minutes mins

Refrigerate 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

• 1 spaghetti Squash, medium
• 3 tbsp mayonnaise
• 1 tbsp tahini
• 1 tsp sugar
• 1 tsp rice vinegar
• 1 tsp soy sauce low sodium
• 1 tsp sesame oil
• 1 tsp chicken bouillon powder
• 3 slices ham, deli style
• 1 cup English cucumbers, seeded and partially peeled cut into matchsticks

Method

 

1. Cook spaghetti squash and scrape out the meat and set it aside to cool. See above for cooking options or click here for instructions on how to cook using Instant Pot.
2. In a small bowl, mix mayonnaise, tahini, sugar, rice vinegar, soy sauce, sesame oil and chicken bouillon powder.
3. Cut up ham into small strips.  Seed and partially peel the cucumber (leaving some green peel for color) then slice them into matchsticks.
   
4. Mix in the mayonnaise dressing, ham and cucumber with cooked spaghetti squash.
5. Refrigerate at least for 1 hour. Serve chilled.

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