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Spaghetti Squash Salad

Yield 6 servings (serving size: 2/3 cup salad and 1/3 cup cucumbers)

Ingredients

  • 1 (3 1/2-pound) spaghetti squash
  • 3 tablespoons rice vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about 2 cups)
  • 1 cup diced red bell pepper
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 tablespoon sesame seeds, toasted

Nutrition Information

  • calories 68
  • caloriesfromfat 35 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 1.2 g
  • protein 1.6 g
  • carbohydrate 10.3 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 221 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350° for 45 minutes or until squash is tender when pierced with a fork.

  3. Remove squash from water; cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands to equal 4 cups.

  4. Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and stir well with a whisk. Combine 1 tablespoon vinaigrette and cucumbers; set aside.

  5. Combine squash, bell pepper, chopped cilantro, and remaining vinaigrette, and toss well. Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with toasted sesame seeds.