ASIAN SPAGHETTI SQUASH
Peggi Anne Tebben
Hope you enjoy.
·2 (2 1/4-pound) 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
·1/2 to 1 teaspoon dried crushed red pepper
·1/2 cup sliced green onions
·1/2 cup grated carrot
·1/2 cup snow pea pods, cut lengthwise into thin strips
·2 tablespoons sesame seeds, toasted
How to Make ASIAN SPAGHETTI SQUASH
- 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° 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 nesessary. Add sesame oil and next 5 ingredients. Process garlic mixture 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.