ASIAN SPAGHETTI SQUASH SALAD

ASIAN SPAGHETTI SQUASH SALAD

ASIAN SPAGHETTI SQUASH SALAD

Recipe By     :"Source: Cooking Light Annual Recipes, 1998"
Serving Size  : 6   
Categories    : Salads
 
  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.

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Per Serving : 121 Calories; 4g Fat (25.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fat; 0 Other Carbohydrates.