Sesame Peanut Spaghetti Squash
Makes 4 servings
|1||spaghetti squash (3 pounds)|
|1/3||cup sesame seeds|
|1/3||cup vegetable broth|
|2||tablespoons reduced-sodium soy sauce|
|2||teaspoons sesame oil|
|1||teaspoon red pepper flakes|
|1||teaspoon Worcestershire sauce|
|1||tablespoon vegetable oil|
|2||medium carrots, julienned|
|1||large red bell pepper, seeded and thinly sliced|
|1/4||pound fresh snow peas, cut diagonally in half|
|1/2||cup coarsely chopped unsalted peanuts|
|1/3||cup minced fresh cilantro|
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared dish. Bake 45 minutes to 1 hour or until just tender.
- Using fork, remove spaghettilike 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. Add peanuts and cilantro; toss well.
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