Sesame Peanut Spaghetti Squash

"A relatively quick way to have a flavorful vegetarian dinner. This dish is a meal within itself. This recipe is adapted from Favorite Brand Name Fresh Foods cookbook."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Sharon123 photo by Sharon123
Ready In:
35mins
Ingredients:
16
Serves:
3-4
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ingredients

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directions

  • With a long fork, pierce the whole spaghetti squash several times.
  • Place in microwave and microwave for 5 minutes on high.
  • Turn and continue to microwave for an additional 5 minutes.
  • Remove from microwave and allow to stand while prepareing remaining ingredients.
  • Heat a wok over medium-high heat until hot and add sesame seeds.
  • Cook and stir for 45 seconds or until golden brown.
  • Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
  • Process until mixture is coarsely pureed.
  • Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
  • Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
  • Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
  • Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
  • Cut squash in half lengthwise and scoop out seeds.
  • With a fork break the squash up into strings and divide on individual serving plates.
  • Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
  • Serve immediately.

Questions & Replies

  1. I’m new in the kitchen... that bouillon cube... put it in the blender solid or soak/melt it first?
     
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Reviews

  1. The whole family loved this, although the spaghetti squash hater skipped that part. I used creamy peanut butter instead of peanuts (for the nut hater). I'm sure that changed the dish some, but I doubt that it changed it much. The flavors were really nice - the vegetables all shone through and the sauce ingredients blended nicely. We'll definitely have this again!
     
  2. Home run. I baked my squash and used fresh green beans instead of asparagus, and also vegetable broth instead of bouillon + water. I love this and it is going straight to my keeper file!
     
  3. Outstanding! This made a wonderful dinner packed with lots of healthy veggies and great flavor. I added a couple of teaspoons of peanut butter to my portion and liked it better that way.
     
  4. This was delicious! I baked the squash(I don't have a microwave)for about 50 minutes, then followed the rest of the recipe. It looked so pretty and tasted wonderful! My DH and his friend loved it too. Thank you Paula!
     
  5. At the suggestion of others I doubled the cheese sauce. It could have used more. Actually, I felt it was too dry to cook the potatoes. Our leftovers were great after adding milk and more cheese.
     
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Tweaks

  1. The whole family loved this, although the spaghetti squash hater skipped that part. I used creamy peanut butter instead of peanuts (for the nut hater). I'm sure that changed the dish some, but I doubt that it changed it much. The flavors were really nice - the vegetables all shone through and the sauce ingredients blended nicely. We'll definitely have this again!
     
  2. Home run. I baked my squash and used fresh green beans instead of asparagus, and also vegetable broth instead of bouillon + water. I love this and it is going straight to my keeper file!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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