Spaghetti Squash and herbs

• 1 spaghetti squash, cut in half, seeds scooped out

• 1 bunch cilantro, finely chopped (or parsley if you don’t like cilantro)

• 4-5 cloves garlic, crushed

• 1-inch ginger root, grated

• 1 leek, finely chopped (green and white parts)

• toasted sesame oil (or olive oil if you don’t have sesame oil)

• splash or so of tamari

• small splash of maple syrup

Bake the spaghetti squash on a baking tray with edges, cut side down, with a little olive oil in the bottom of the tray, at 400 degrees until you can pierce it with a fork. Meanwhile, sauté half the garlic, and all the leeks in a pan with the toasted sesame oil. When the squash is done, remove from the oven and scrape the cooked insides into a bowl, using a fork to get the spaghetti-type texture. Add the sautéed garlic and leeks, tamari, maple syrup, and grated ginger and mix well. Top with the chopped cilantro (or parsley), mix well, and enjoy!