Preheat oven to 350°.

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.

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

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

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.