Chilled Spaghetti Squash “Somen”

If we’re going to use spaghetti squash as a pasta alternative, let’s go ahead and throw my favorite in the hat: chilled spaghetti squash somen.

Traditionally, cold somen is a Japanese summer dish made with very thin wheat noodles, often served over cubes of ice. The noodles themselves are plain, rather than pre-dressed with sauce. To flavor the dish, a soy-based dipping sauce (tsuyu) and toppings like scallions, sesame seeds, or grated ginger are served table side. It’s light, refreshing, and perfect for days when you really don’t want to spend much time cooking.

As a somen stand-in, spaghetti squash has just the right light texture. Once you’ve shredded it into those noodle-like strands, you can treat it just like cold, cooked somen. I especially love the color contrast. The buttery yellow squash against frosty ice looks as cooling as it tastes. And while freshly grated ginger, sesame seeds, and scallions are just as good on squash as they are on somen noodles, that’s just the beginning. Think of it as a blank canvas for all your favorite textures and toppings.

It also happens to be a great make-ahead dish. Roast the squash, chill it down, and you’ve got a cool, satisfying base for times when your salad streak needs a break.

It doesn’t take much to pull this off. Once the squash is roasted and cooled, the strands separate easily with a fork and can be chilled in advance. And while the squash is roasting is a great time to prep your toppings. These can be as simple or as involved as you like: think sliced scallions and sesame seeds, or go all out with pickled veggies and tofu. Chances are you already have a great selection on hand.

The dipping sauce, tsuyu, is often made from a blend of dashi, soy sauce, sake, and mirin. You’ll find bottled versions labeled mentsuyu, which is a concentrated form meant to be diluted with water. Most bottled mentsuyu contains fish-based dashi, but vegan versions are available. You can also make your own at home with vegan dashi, soy sauce, sake, and mirin.

1. Roast the squash
   Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle lightly with oil, sprinkle lightly with salt, and place cut-side down on a baking sheet. Roast for about 35–45 minutes, or until the flesh is tender and easily pierced with a fork.

2. Prep your toppings and sauce
   While the squash is roasting, get your toppings and dipping sauce ready. I like to julienne my toppings for a clean, elegant look, but slice or chop them however you like. You’ll find a Vegan Tsuyu recipe below, or you can dilute bottled mentsuyu to taste.

3. Cool and shred
   Let the squash cool slightly, then use a fork to gently pull the flesh into long, noodle-like strands. Transfer the strands to a container and chill in the fridge for at least an hour, or up to 3 days.

4. Serve cold
   To serve, arrange small mounds of the chilled spaghetti squash on a large serving dish or platter with a lip. Add a handful of ice around the edges to keep things cold (or just for prettiness). Serve the dipping sauce and prepared toppings on the side so everyone can mix and match to their taste.

This quick version of the classic somen dipping sauce yields about 1 cup. When serving, use a dipping bowl that’s large enough to hold the sauce and give you room to mix in a few strands of squash with your chosen toppings.

Ingredients:

• 2 Tablespoons mirin

• 2 Tablespoons sake

• ¼ cup soy sauce

• 1 teaspoon sugar

• 1 cup kombu dashi (or low-sodium vegetable stock in a pinch)

1. In a small saucepan, combine the mirin and sake. Bring to a gentle simmer over medium heat. Add the soy sauce, sugar and the kombu dashi. Stir and let it heat through, but don’t boil. Remove from heat and allow it to cool.

2. Chill before serving.

Toppings are where this dish really shines. Go for contrast (crunchy, juicy, creamy, tangy) or keep things minimal and refreshing. Here are a few ideas to get you started:

• Classic and Simple: scallions, freshly grated ginger, toasted sesame seeds

• Crunchy: cucumber, radishes (my favorite), carrots

• Umami Boosts: sauteed or pickled shiitake mushrooms, quick-pickled onions, your favorite tsukemono (Japanese pickles)

• Creamy: sliced avocado, silken tofu cubes

This makes a great unexpected appetizer. Serve a variety of toppings and let people build their own combinations!

Would you try this chilled spaghetti squash somen? What toppings would you use?