ASIAN SPAGHETTI SQUASH SALAD

ASIAN SPAGHETTI SQUASH SALAD

Servings: 6

3 pounds spaghetti squash
3 tablespoons rice vinegar, minced
1 tablespoon ginger root, grated
2 teaspoons sesame oil
1 teaspoon soy sauce, low sodium
1/8 teaspoon chili paste, sliced
2 small cucumber, diced
1 medium bell pepper, cut diagonally
1/2 cup cilantro, chopped
1 tablespoon sesame seeds, toasted
6 whole pea pods, cut diagonally


Preheat oven to 350 degrees F.

Cut squash in half lengthwise, and discard seeds. Place squash, cut sides down, in a 13x9-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. Remove squash from water; cool.

Scrape inside of squash with the tines of a fork to remove spaghetti-like strands to equal 4 cups.

Combine vinegar and next 4 ingredients; stirring well with a whisk. Combine 1 tbsp vinaigrette and cucumbers; set aside.

Combine squash strands, bell pepper, cilantro and remaining vinaigrette; toss well.

Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with sesame seeds.


Source: Cooking Light Annual Recipes, 19