Asian style spaghetti squash
2 (2 1/2 lb.) spaghetti squash
1 clove garlic
2 tablespoons sesame or olive oil
2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sugar (can use Splenda)
1/2 dried crushed red pepper (or to your liking)
1/2 cup sliced green onions
1/2 cup grated carrots
1/2 cup snow peas pods, cut lengthwise into thin strips
2 tablespoons 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 375,f. for 45 minutes or
until skin is tender and strands may be easily loosened with
a fork. drain and cool slightly(so you won't burn your hand!)
position knife blade in food processor bowl; add garlic, and
process until finely chopped, scraping down side, 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.
Note : Pesonally I like to steam the snow peas and carrots briefky before adding, allowing them to cool. I don't like them raw in that dish. Is up to you. Also, if you like it a little saltier, you can add salt and some pepper to your taste.
Peace and good everybody.