Cut the spaghetti squash crossways about 2 cm wide.With 1 tbsp of olive oil, coat the spaghetti squash all around. Use the remaining olive oil to baste the sheet pan lightly.Place it in the oven for 20 minutes, then turn over the spaghetti squash and roast for another 20 minutes.Remove and set aside to cool for 15 minutes.Then gently remove the outer skin and, using your fingers, pry the strands apart.
Snap off the woody ends of the asparagus. Lay flat on a chopping board, and with a wide peeler, shave the asparagus from the stem to the spear. Continue until you can’t shave anymore.
Salad Dressing
Place the roasted sesame seeds in a mortar and pestle. Give it a short grind, not too much that it turns into a paste.
Add the rice wine vinegar, sesame oil, soy sauce, brown sugar and mirin.
Stir until well combined.
Assembly
In a medium sized mixing bowl, add the spaghetti squash and cashews. Add ¾ of roasted sesame dressing and toss until well combined.
On a long oval platter, place the asparagus ribbons down the centre, the length of the platter.
Add the spaghetti squash and cashews on top.
Sprinkle 1 tsp of roasted sesame on top.
Drizzle the rest of the dressing on the side of the plate.
