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    You are in: Home / Recipes / Sesame Peanut Spaghetti Squash Recipe
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    Sesame Peanut Spaghetti Squash

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    PaulaG's Note:

    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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    Units: US | Metric


    1. 1
      With a long fork, pierce the whole spaghetti squash several times.
    2. 2
      Place in microwave and microwave for 5 minutes on high.
    3. 3
      Turn and continue to microwave for an additional 5 minutes.
    4. 4
      Remove from microwave and allow to stand while prepareing remaining ingredients.
    5. 5
      Heat a wok over medium-high heat until hot and add sesame seeds.
    6. 6
      Cook and stir for 45 seconds or until golden brown.
    7. 7
      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.
    8. 8
      Process until mixture is coarsely pureed.
    9. 9
      Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
    10. 10
      Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
    11. 11
      Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
    12. 12
      Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
    13. 13
      Cut squash in half lengthwise and scoop out seeds.
    14. 14
      With a fork break the squash up into strings and divide on individual serving plates.
    15. 15
      Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
    16. 16
      Serve immediately.

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    Ratings & Reviews:

    • on November 15, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Sesame Peanut Spaghetti Squash

    Serving Size: 1 (266 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 332.4
    Calories from Fat 193
    Total Fat 21.4 g
    Saturated Fat 3.1 g
    Cholesterol 0.0 mg
    Sodium 429.5 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 7.4 g
    Sugars 10.9 g
    Protein 10.9 g

    The following items or measurements are not included:

    vegetable bouillon cubes

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