Title: Asian Spaghetti Squash
Categories: Vegetables, Asianish
Yield: 8 Servings
2 lb Spaghetti squash
1 Clove garlic
1 tb Sesame oil
2 tb Rice wine vinegar
2 tb Soy sauce
1 ts Sugar
1/2 ts Crushed red pepper
1/2 c Green onion; sliced
1/2 c Carrot; grated
1/2 c Snow peas;cut in thin strips
1 tb Sesame seeds; toasted
Cut squash in half lengthwise; remove seeds. Place squash, cut
side down in a shallow baking dish. Add water to a 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.
Position knife blade in food processor bowl; add garlic and
process until finely chopped, scraping down sides, if necessary.
Add sesame oil, vinegar, soy sauce, sugar and crushed red pepper.
Process until mixture is blended, stopping to scrape down sides.
Set 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.
Recipe by: Southern Living - November 1994
From: Sharon Barbour
These days, I seed my spaghetti squash, put the two halves back
together and then microwave it for 9 minutes followed by as many 3
minute bursts as needed. It steams nicely that way. - JW
