ASIAN SPAGHETTI SQUASH

2 pounds spaghetti squash
1 clove garlic
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 cup green onion, sliced
1/2 cup carrot, grated
1/2 cup snow peas, cut in thin strips
1 tablespoon sesame seeds, toasted

Cut squash in half lengthwise; remove seeds. Place squash, cut side down in a shallow baking dish. Add water to a depth of 1/2 inch. Bake at 375F for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly.

Position knife blade in food processor bowl; add garlic and process until finely chopped, scraping down sides, if necessary. Add sesame oil, vinegar, soy sauce, sugar and crushed red pepper. Process until mixture is blended, stopping to scrape down sides. Set mixture aside.

Remove spaghetti-like strands of squash, using a fork; discard shells.

Combine squash, green onions, carrot and snow peas in a large bowl. Add garlic mixture; toss gently. Sprinkle with sesame seeds. Serve immediately.

Servings: 8
Source: Southern Living, November 1994