Spaghetti Squash Salad

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

Preparation

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.