Peggi Anne Tebben


This recipe came from a Rural Arkansas flyer that the electric company always sent out. It was from different good cooks in AR. Some on here were wanting spaghetti squash recipes, & I came across this. It is from 1994.
Hope you enjoy.


★★★★★ 4 votes

6 - 8 servings
30 Min
45 Min


  • ·
    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



  1. 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.
  2. Bake at 375° for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain
    and cool slightly.
  3. 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.
  4. 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.

Printable Recipe Card


Course/Dish: Vegetables
Other Tag: Quick & Easy

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