Wholegrain Pasta Stuffed Cucumbers With Asian Sauce

I am always inspired on the internet by what I see, hear and read, TRUE! This makes for a VERY healthy tasty appetizer that is GREAT for entertaining too! NOTE: Amounts listed are approximate; adjust the recipe to suit how many or how few you would like to make too! I used and recommend Barilla Wholegrain pasta; has 3 times more fiber of regular pasta, healthy and tastes GREAT! I use tamari to reduce the salt content; a lot healthier too

• Ready In: 20 mins
• Serves: 12

Ingredients

• 2  lebanese cucumbers
• 8  ounces  whole grain spaghetti
• 2  tablespoons  sesame oil
• 3  tablespoons tamari
• 4  tablespoons rice vinegar
• 6  spring onions, asian style sliced
• 2 -3  teaspoons salt

Directions

1. Cut cucumbers into 1 to 1 1/2 inch pieces.
2. With sharp knife, cut circular hole into the cucumber.
3. NOTE: Do not go all the way through the cucumber.
4. Scoop out the pulp with a melon baller.
5. Cook pasta in boiling salted water for 7 minutes; drain.
6. In small bowl, combine sesame oil, tamari, rice wine vinegar and slice spring onions; combine well.
7. Fill cups with mixture and top with extra spring onions. (optional).
8. ENJOY!