SPAGHETTI SQUASH SALAD

1 (3 1/2 lb) spaghetti squash
3 tbsp rice vinegar
1 tbsp peeled, grated fresh gingerroot
2 tsp dark sesame oil
1/2 tsp salt
1/8 to 1/4 tsp dried crushed red pepper
2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about 2 cups)
1 cup diced red pepper
1/2 cup coarsely chopped fresh cilantro
1 tbsp sesame seeds, toasted

Preheat oven to 350 degrees F.

Cut squash in half lengthwise, and discard seeds. Place squash, cut sides down, in a 13x9-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 spaghetti-like strands to equal 4 cups.

Combine vinegar and next 4 ingredients; stirring well with a whisk. Combine 1 tbsp vinaigrette and cucumbers; set aside.

Combine squash strands, bell pepper, cilantro and remaining vinaigrette; toss well.

Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with sesame seeds.

Servings: 6
Source: Cooking Light Annual Recipes, 1998