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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3 1/2-pound) spaghetti squash |
3 tablespoons rice vinegar |
1 tablespoon grated peeled fresh ginger |
2 teaspoons dark sesame oil |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon crushed red pepper |
2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about 2 cups) |
1 cup diced red bell pepper |
1/2 cup coarsely chopped fresh cilantro |
1 tablespoon sesame seeds, toasted |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Remove squash from water; cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands to equal 4 cups.
4. Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and stir well with a whisk. Combine 1 tablespoon vinaigrette and cucumbers; set aside.
5. 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.
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