Sesame Peanut Spaghetti Squash - cooking recipe

Ingredients

1 spaghetti squash (3 pounds)
1/3 cup sesame seeds
1 vegetable bouillon cube
1/3 - 1/2 cup hot water
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 -2 teaspoon peanut oil
2 medium carrots, julienned
1 large red bell pepper, seeded and thinly sliced
1/2 lb fresh asparagus, trimmed and cut on the diagnoal in 1-inch lengths
1/3 cup coarsely chopped peanuts
1/3 cup minced fresh cilantro

Preparation

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.