From Minnie: This was pretty good…though not my favorite of all the different recipes for spaghetti squash. It was a nice and different way to use up the leftover half from yesterday.
- 1/2 spaghetti squash 3 pounds
- 2 teaspoons sesame seeds
- 2 tablespoons vegetable broth
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 tablespoon vegetable oil
- 1 medium carrot julienned
- 1/2 large red bell pepper seeded and thinly sliced
- 1/4 pound fresh snow peas cut diagonally in half
- 1/4 cup coarsely chopped unsalted peanuts
Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in microwave-safe dish. Cook in microwave on high power for about 5 minutes or until just tender.
Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands.) Cover and keep warm.
To toast sesame seeds, heat wok over medium-high heat until hot. Add sesame seeds; cook and stir 45 seconds or until golden brown. Remove to blender. Add broth, soy sauce, sugar, sesame oil, cornstarch, red pepper flakes and Worcestershire sauce. Process until mixture is coarsely puréed.
Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add carrots; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender. Add snow peas; stir-fry 1 minute. Stir sesame seed mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.
Pour vegetable mixture over spaghetti squash and mix well. Add peanuts; toss well.