These Spaghetti Squash Sesame Sunflower Noodles are everything! I’ve taken my favorite sesame noodle recipe, subbed in sunflower butter for the peanut butter, and Bragg’s in for the soy sauce (making this recipe gluten free and nut free), and spaghetti squash noodles in for the spaghetti noodles. The resulting dish is just as healthy as it is delicious.

Once I had my spaghetti squash cooked to the perfect texture, and I figured out how to release the noodles in a way that yielded long, luxurious strands, I decided to develop a few recipes that put squash in place of wheat or rice noodles.

In my last recipe post and video, I made ramen with squash noodles, and it worked out perfectly. But where else could they go? I’ve learned that once the squash is cooked and the noodles are released, the squash should not really be cooked any farther. It can be heated, and sauced, or put in hot soup, but it shouldn’t really be “cooked” any more.

So, what about using the noodles in a cold salad?

This past summer I was really interested making pasta salads, and cold salads in general (see Green Bean Casserole Salad and Chicken Spaghetti Salad). In particular, I was making a lot of cold sesame noodles. For years now I’ve been chasing this noodle dish that was found on the salad bar at my favorite childhood pizza shop. The noodles seemed out of place among the small salad bar’s offerings of shredded carrots, frozen peas, and cottage cheese, but let me tell you, those sesame noodles made every salad you put them on ten times better! I would top my aforementioned ingredients with those noodles right before drenching the whole pile in ranch dressing…. EVERYTHING!

As I said, I’ve been chasing those flavors since childhood. A couple of years ago I stumbled upon a recipe for sesame noodles that wasn’t an exact match, but that hit the same spot. Each time I made them, I tweaked the recipe a bit, getting further and further from the inspiration dish, but even more and more delicious.  

So, would that same sesame noodle preparation work with spaghetti squash?! Could I simply sub in squash noodles for the spaghetti noodles, and have the same experience?

The short answer is HELL YES!

For these noodles, I’ve evolved the recipe to utilize sunflower butter instead of peanut butter just to make them a bit more allergen friendly. I also prefer to use Bragg’s Liquid Aminos to keep this dish gluten free. The spaghetti squash noodles were liberated and chilled before making this salad so that it can be devoured immediately. Unlike wheat noodles that need time to absorb the flavors of the sauce, the spaghetti squash is ready to go, adding its own level of flavor. Just pull some already “noodled” squash out of the fridge, dress, and serve.

Sunflower Sesame Spaghetti Squash Noodles

These Sunflower Sesame Spaghetti Squash Noodles are everything! I’ve taken my favorite sesame noodle recipe, subbed in sunflower butter for the peanut butter, and Bragg’s in for the soy sauce (making this recipe gluten free and nut free), and spaghetti squash noodles in for the spaghetti noodles. The resulting dish is just as healthy as it is delicious.

Course: Main Course, Side Dish
Cuisine: America, asian
Keyword: gluten free, nut free, spaghetti squash, sunflower butter
Servings: 2 people
Author: Monson Made This
Ingredients
  • 1/2 spaghetti squash (about 3 to 4 pounds), noodles removed*
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon Bragg’s Liquid Aminos
  • 1 tablespoon rice vinegar
  • 2 tablespoons unsweetened toasted sunflower butter
  • 1 teaspoon coconut sugar, or sweetener of your choice
  • 1 teaspoon grated ginger
  • 2 cloves of garlic, minced, pressed, or grated
  • 1 tablespoon Sambal Oelek
  • 1 to 2 green onions, thinly sliced and separated into whites and greens
  • toasted sunflower seeds.
Instructions
  1. Combine everything but the noodles, sunflower seeds, and onions in a bowl. Mix until  combined and creamy. The sunflower butter might be a bit difficult to work with at first, but keep stirring, and eventually you will have a smooth sauce. Stir in the white parts of the green onions.

  2. Toss the spaghetti squash noodles with the sauce, trying not to break up too many noodles. Serve with toasted sunflower seeds, and top with green onions.

Recipe Notes

*This recipe works best with chilled spaghetti squash noodles, with any excess water removed.