Directions:
- Preheat oven to 350°.
- Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350° for 45 minutes or until squash is tender when pierced with a fork.
- Remove squash from water; cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands to equal 4 cups.
- Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and stir well with a whisk. Combine 1 tablespoon vinaigrette and cucumbers; set aside.
- Combine squash, bell pepper, chopped cilantro, and remaining vinaigrette, and toss well. Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with toasted sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.4 Kcal (270 kJ) | ||
| Calories from fat | 31.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 5% | |
|---|---|---|---|
| Sodium | 209.78mg | 9% | |
| Potassium | 193.41mg | 4% | |
| Total Carbs | 8.62g | 3% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 34.8mg | 58% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 13.8mg | 77% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 38.1 Kcal (160 kJ) | ||
| Calories from fat | 18.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 5% | |
|---|---|---|---|
| Sodium | 124.12mg | 9% | |
| Potassium | 114.43mg | 4% | |
| Total Carbs | 5.1g | 3% | |
| Sugars | 2.3g | 16% | |
| Dietary Fiber | 1.6g | 11% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 20.6mg | 58% | |
| Vitamin A | 0.5mg | 26% | |
| Iron | 8.2mg | 77% | |
| Calcium | 29.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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