Spaghetti Squash Sesame Noodles With Edamame

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Marla Meridith


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3 cups baked Spaghetti Squash (about 1/2 large squash)

2 tablespoons Toasted Sesame Oil

2 tablespoons Tamari Sauce

1 tablespoon White Wine Vinegar or Rice Wine Vinegar

pinch of ground Ginger

pinch of Garlic Powder

2 tablespoons toasted Sesame Seeds

1/4 cup diced Green Onions

1/4 cup cooked & shelled Edamame

handful of fresh chopped Cilantro leaves + some for garnish

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