Preheat your oven to 400°F / 200°C.
Prepare the squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds.
Place the halves cut-side down in a roasting pan, pour in the ½ cup Vegetarian Dashi or water, and cover tightly with aluminum foil.
Roast the squash for about 30 minutes, or until the flesh is tender and can be easily pierced with a fork.
Make the dipping sauce: While the squash roasts, combine the mirin and sake in a small saucepan over medium-high heat.
Simmer for 2 minutes to cook off the alcohol.
Stir in the soy sauce, sugar, and 1 cup (240 ml) of Vegetarian Dashi.
Cook for another 2 minutes, stirring to dissolve the sugar.
Remove from heat, let it cool to room temperature, then chill in the refrigerator for at least 10 minutes.
Create the noodles : Once the squash is cooked and cool enough to handle, use a fork to scrape the flesh from the skin, creating long, noodle-like strands.
Chill the noodles : Transfer the spaghetti squash strands to a bowl and refrigerate for at least 30 minutes until well-chilled.
Serve: Divide the chilled squash noodles among four bowls.
Sprinkle with toasted sesame seeds.
Serve with the chilled dipping sauce on the side, along with small bowls of chopped green onions and grated ginger for guests to add as they please.
Ponzu Garlic Variation
Follow steps 1-3 and 6-7 to prepare and chill the spaghetti squash noodles .
In a large bowl, gently toss the chilled noodles with olive oil, grated garlic, and halved cherry tomatoes.
Serve with Furikake Seasoning and Vegetarian Ponzu Sauce on the side for dipping and sprinkling.
Do not overcook the squash! You want the strands to have a slight al dente bite, not turn to mush. Start checking for doneness after 25 minutes.
