Sesame Peanut Spaghetti Squash

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 spaghetti squash (3 pounds)
• 1/3 cup sesame seeds
• 1 vegetable bouillon cube
• 1/3-1/2 cup hot water
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon red pepper flakes
• 1 teaspoon worcestershire sauce
• 1 -2 teaspoon peanut oil
• 2 medium carrots, julienned
• 1 large red bell pepper, seeded and thinly sliced
• 1/2 lb fresh asparagus, trimmed and cut on the diagnoal in 1-inch lengths
• 1/3 cup coarsely chopped peanuts
• 1/3 cup minced fresh cilantro

Recipe

• 1 with a long fork, pierce the whole spaghetti squash several times.
• 2 place in microwave and microwave for 5 minutes on high.
• 3 turn and continue to microwave for an additional 5 minutes.
• 4 remove from microwave and allow to stand while prepareing remaining ingredients.
• 5 heat a wok over medium-high heat until hot and add sesame seeds.
• 6 cook and stir for 45 seconds or until golden brown.
• 7 place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and worcestershire sauce.
• 8 process until mixture is coarsely pureed.
• 9 heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
• 10 add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
• 11 add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
• 12 stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
• 13 cut squash in half lengthwise and scoop out seeds.
• 14 with a fork break the squash up into strings and divide on individual serving plates.
• 15 top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
• 16 serve immediately.