Asian Spaghetti Squash
Everywhere you look, Spaghetti Squash is plentiful. It is also very good for you. When I saw this recipe for Asian Spaghetti Squash I thought my family would like it. I tweaked it a lot and made it my own.
1 (2 1/4-pound) spaghetti squash
1 clove garlic
2 tablespoons sesame or olive oil
2 tablespoons vegetable oil
2 tablespoons black vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 to 1 teaspoon dried crushed red pepper
4 scallions sliced
1/2 bunch broccoli florets
1/2 cup grated carrots
2 tablespoons sesame seeds, toasted
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.
Bake at 375° 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 and next 5 ingredients. Process garlic mixture until blended, stopping once to scrape down sides. Set garlic mixture aside.
Remove spaghetti-like strands of squash, using a fork; discard shells. Combine squash, green onions, carrot, and broccoli in a large bowl. Add garlic mixture; toss gently. Sprinkle with sesame seeds. Serve immediately.