Wholegrain Pasta Stuffed Cucumbers With Asian Sauce |
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Prep Time: 13 Minutes Cook Time: 7 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I am always inspired on the internet by what I see, hear and read, TRUE! This makes for a VERY healthy tasty appetizer that is GREAT for entertaining too! NOTE: Amounts listed are approximate; adjust the recipe to suit how many or how few you would like to make too! I used and recommend Barilla Wholegrain pasta; has 3 times more fiber of regular pasta, healthy and tastes GREAT! I use tamari to reduce the salt content; a lot healthier too Ingredients:
2 lebanese cucumbers |
8 ounces whole grain spaghetti |
2 tablespoons sesame oil |
3 tablespoons tamari |
4 tablespoons rice vinegar |
6 spring onions, asian style sliced |
2 -3 teaspoons salt |
Directions:
1. Cut cucumbers into 1 to 1 1/2 inch pieces.
2. With sharp knife, cut circular hole into the cucumber.
3. NOTE: Do not go all the way through the cucumber.
4. Scoop out the pulp with a melon baller.
5. Cook pasta in boiling salted water for 7 minutes; drain.
6. In small bowl, combine sesame oil, tamari, rice wine vinegar and slice spring onions; combine well.
7. Fill cups with mixture and top with extra spring onions. (optional).
8. ENJOY!
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