Makes 2 servings

1/4	cup evaporated skimmed milk
1	tablespoon plus 1-1/2 teaspoons creamy peanut butter
1	tablespoon plus 1-1/2 teaspoons finely chopped red onion
1	teaspoon lemon juice
3/4	teaspoon brown sugar
1/2	teaspoon reduced-sodium soy sauce
1/8	teaspoon red pepper flakes
1/2	teaspoon finely chopped fresh ginger
1	cup hot cooked whole wheat spaghetti
2	teaspoons finely chopped green onion

Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce and red pepper flakes in medium saucepan. Bring to a boil over high heat, stirring constantly. Boil 2 minutes, stirring constantly. Reduce heat to medium-low. Add ginger; blend well.
Add spaghetti to sauce; toss to coat. Top servings with green onion.

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