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Spaghetti Squash Somen

4 servings
Vegan Diet, Vegetarian Diet, Japanese Roasting

Traditional somen noodles (delicate wheat flour noodles) are often served chilled with a dipping sauce. Spaghetti squash offers a gluten-free spin on this classic Japanese dish. I like to serve it with thin slices of whatever vegetables I have on hand. It's a great way to clear out the fridge!

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Chef Marisa Chef Marisa Resident Chef
September 20, 2024
  • 30 min.
  • 1 h. 30 min.
  • 1/5
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Ingredients:

Noodles:

Dipping Sauce:

Garnishes:

Low sodium vegetable stock may be substituted for vegan dashi. If mirin is unavailable, an equal amount of granulated sugar may be used.

Tools:

Directions:

1. Cook the Squash:

  • Preheat oven to 400°F.
  • Cut the spaghetti squash in half lengthwise.
  • Scoop out and discard the seeds and stringy flesh.
  • Place cut side down on a roasting pan.
  • Pour dashi into pan and cover with aluminum foil.
  • Roast for 30 minutes or until a fork easily pierces the flesh.

2. Prepare the Sauce:

  • While the squash is roasting, prepare the sauce.
  • In a small sauce pan, heat the mirin and sake over medium-high heat for 2 minutes to cook off the alcohol.
  • Add the tamari and dashi.
  • Cook for 2 minutes more, stirring often.
  • Remove from heat and allow to cool to room temperature.
  • Refrigerate at least 10 minutes before using.

3. Create the Noodles:

  • When squash is ready, drag a fork across the flesh side to create thin strands.
  • Allow squash to cool before refrigerating.
  • Refrigerate at least 30 minutes.

4. Serving:

  • Serve the squash noodles chilled with ice.
  • To eat, mix some of the green onions, ginger, and black sesame seeds into the dipping sauce before dipping the noodles.
Recipe image Spaghetti Squash SomenRecipe image Spaghetti Squash Somen
About the Author:
Chef MarisaResident Chef
# 9
  • Published Recipes: 12
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  • Member since: 2024-09-16
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