This weekend I had another great spaghetti squash experience. Inspired by cold Thai noodle or papaya salads, I created a "noodle" salad with spaghetti squash. The results were incredibly refreshing.
Asian "Noodle" Salad
Innards of 1 spaghetti squash, roasted, scooped out, and rinsed (confused?)
2 carrots, quarter-diced
1/2 c green onions, thinly and diagonally sliced
1/2 c frozen peas, thawed
2 c radishes, very thinly sliced
juice of 1 lime
1/4 tsp sesame oil (don't overdo it!)
1/8 c canola oil
2-3 TB red pepper flakes
2 TB rooster garlic-chili paste
1 tsp salt
1/8 c water
1/2 c chopped peanuts
1 avocado, diced (optional)
Combine vegetables in a large bowl and mix well. Combine dressing ingredients well before adding to vegetables. Toss well. Top with cilantro and peanuts (and optional avocado). If desired, reserve radishes until the end for visual effect (as pictured).
But how exactly does this spaghetti squash business work? Read on...