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| | Asian Spaghetti Squash
two 2 1/4 pound spaghetti squash
1 clove garlic
2 tablespoons of sesame or olive oil
2 tablespoons of vegetable oil
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
1 teaspoon of sugar
1/2 to 1 teaspoon of dried crushed red pepper
1/2 cup of sliced green onions
1/2 cup of grated carrot
1/2 cup of snow peas, cut lengthwise into thin strips
2 tablespoons of sesame seeds, toasted
Cut squash in half lengthwise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
Bake at 375ºF. for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly.
Position knife blade in food processor bowl, add garlic and process until finely chopped, scraping down sides, if necessary. Add sesame oil and next 5 ingredients. Process until blended, stopping once to scrape down sides, set garlic mixture aside.
Remove spaghetti like strands of squash, using a fork, discard shells. Combine squash, green onions, carrot, and snow peas in a large bowl. Add garlic mixture, toss gently. Sprinkle with sesame seeds. Serve immediately. 6 - 8 servings |
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