Monday, October 11, 2010

Sesame Stuffed Spaghetti Squash

WOW WOW WOW.  You have to try this one. Amazing and it looks great. Mmmmmmmmmmmmmmmmmmm

1 large spaghetti squash
1 tbsp oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 garlic clove, minced
1 tsp grated fresh ginger
1 medium carrot, grated
1/2 cup frozen peas, thawed
3 tbsp minced fresh cilantro
1/3 cup tahini
3 tbsp shoyu
1 tbsp sesame oil
1/2 cup water
2 tbsp black sesame seeds, for garnish

Preheat the oven to 400 degrees. Pierce the squash with a fork and place it on ungreased baking sheet. Bake until just tender, about 45 minutes. Remove from the oven and set aside to cool. Lower the oven temperature to 350. Lightly oil a 9 X 13 inch baking pan and set aside.
When the squash is cool enough to handle cut it in half lengthwise and remove the discard the seeds. Use a fork to scoop out the "spaghetti" strands and reserve along with the shells.
In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until tender, about 5 minutes. stir in the ginger, carrot, and peas and cook, uncovered, 1 minute longer. Add the reserved squash pulp and cilantro and set aside. Ina small bowl, combine the tahini, shoyu, sesame oil, and water, stirring until well blended. Stir as much of the sauce into the stuffing mixture as needed to moisten. Toss gently to combine.
Spoon the mixture into the squash shells and arrange them in the prepared pan. Cover tightly with foil and bake until hot, about 20 minutes. Drizzle with any remaining sauce and garnish with black sesame seeds.

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