Sesame Peanut Spaghetti Squash

Recipe by PaulaG
READY IN: 35mins




  • 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.