I had four spaghetti squash I received for volunteering at the National Heirloom Exposition that, as well as and two bunches of enoki mushrooms I bought from Sam Kim of Bohemian Well-Being Farm. They were just waiting for me in my kitchen, but I was having trouble figuring out what dishes to make with them. In the end, I decided to a mild Asian fusion vegan noodle dish that was versatile and could be served as a side or as an entree with a wide variety of mix-ins blended in to compliment the flavors, especially since I knew I would be eating the spaghetti  squash alone. My husband had no interest at all in eating it with me, as he is not a fan of eating squash in any form, except in pumpkin pie.

Marinated Spaghetti Squash & Vegetable Noodles
Adapted from Kelp Noodles with Marinated Carrots & Daikon Radish

Ingredients
3 Medium Carrots, trimmed
3 Stalks Celery, trimmed
1 Daikon Radish, trimmed
1 Medium to Large Spaghetti Squash, flesh of, cooked
5 Scallions, trimmed, sliced perpendicular or parallel
1 Bunch Enoki, trimmed, separated
2 Sweet Yellow Onion, skinned, trimmed, grated
2 T Garlic, peeled, trimmed, minced or finely grated
1 Inch Fresh Ginger, finely minced or finely grated
1 – 2 Lemons, zest and juice of
1/4 – 1/2 C Bragg’s Apple Cider Vinegar, optional
1/4 C Bragg’s Liquid Aminos

Directions
Grate the carrots, celery and radish with a vegetable peeler into thin noodle-like strips. Combine all of the ingredients in a large mixing bowl. Mix the ingredients thoroughly from bottom to top so the shredded vegetables become fully distributed and do not clump together. Marinate for at least 30 minutes or overnight, mixing half way through. Give the ingredients one final stir. Serve with your protein of choice.

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