Creamy Sesame-Ginger Spaghetti Squash with Shrimp & Edamame

Directions

1. Preheat the oven to 500°F and place a rack in the center. Line a baking sheet with foil if you like easier cleanup.
2. Wash, dry, trim, and halve the spaghetti squash lengthwise, then scoop out the seeds. Rub the cut sides with a little oil and sprinkle with salt.
3. Roast the squash on the prepared sheet, cut-side down, until a knife slides in easily and the flesh feels tender, about 20–25 minutes.
4. In a small bowl, combine minced ginger with tahini, rice vinegar, soy sauce, maple syrup, and toasted sesame oil. Whisk until smooth to form the sauce, then set aside.
5. If using frozen shrimp, thaw slightly under cold running water and pat dry with towels; if using fresh shrimp, pat dry.
6. When there are about 5 minutes left on the squash, heat a skillet over medium heat and add a little oil to coat the bottom.
7. Add the shrimp, season with salt and pepper, and cook just until opaque, 2–3 minutes. Transfer to a plate.
8. Place the edamame in a colander and run hot water over it to thaw, then drain well.
9. Remove the squash from the oven and let cool briefly, about 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands.
10. Return the skillet to medium heat. Stir in the sauce, the squash strands, and the edamame; cook for 2–3 minutes, tossing to warm through. Serve by dividing among plates with the shrimp on top.