Description
Bright, crunchy strands of roasted spaghetti squash are tossed in a fragrant scallion oil infused with numbing Sichuan peppercorns, finished with a hint of sesame and white pepper. This gluten-free, plant-forward salad is a sensory delight—refreshing, spicy, and deeply savory.
Ingredients
Units
Scale
- 1/2 large Spaghetti squash (Tender spaghetti-like strands)
- 2 scallions Scallions (Fresh oniony flavor)
- 1/4 cup Neutral oil canola/avocado (Light base for scallion oil)
- 1 tbsp Sichuan peppercorns (Numbing floral spice)
- 1 tsp Salt (Balances and enhances flavors)
- 1 tsp Sesame oil (Toasty umami finish)
- 1/8 tsp White pepper (Gentle heat without black specks)
- Pinch MSG optional ( Intensifies savory depth)
- To taste Fresh cracked black pepper (For garnish)
- 2 Green onions (Chopped to garnish)
Instructions
Roast the Squash:
- Preheat oven to 400°F (200°C).
- Halve the squash lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet.
- Roast 35–40 minutes until tender. Let cool slightly, then use a fork to scrape out strands into a mixing bowl.
Make the Scallion Oil:
- Thinly slice scallions (white and light green parts).
- In a small saucepan over low heat, combine neutral oil, scallions, and Sichuan peppercorns. Warm gently for 5 minutes, stirring, until scallions soften and oil is fragrant—do not let garlic burn.
- Strain through a fine mesh, discarding solids, and return infused oil to the saucepan.
Blend the Dressing:
- Off the heat, whisk into the warm oil: salt, sesame oil, white pepper, and MSG (if using). Adjust seasoning to taste.
Toss & Finish:
- Pour the warm scallion oil dressing over the roasted squash strands.
Gently toss to coat.
- Season with fresh cracked black pepper.
Garnish & Serve:
- Transfer to a serving platter.
- Sprinkle chopped green onions over the top.
- Serve warm or at room temperature.
Notes
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Make-Ahead: Roast squash and prepare oil up to 1 day ahead; assemble just before serving.
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Spice Level: Increase Sichuan peppercorns for more tingle or add a pinch of red pepper flakes.
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Protein Option: Fold in cooked shrimp or chicken for a heartier main dish.
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Nut-Free: This recipe is naturally nut-free and vegan if you omit MSG.
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently or serve cold.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad, Side Dish
- Cuisine: Gluten-Free, Healthy, Vegetarian
Nutrition
- Calories: 140
