Spaghetti Squash Salad

Ingredients

• 0.1 teaspoon pepper red crushed
• 2 cups cucumbers peeled halved lengthwise thinly sliced
• 2 teaspoons sesame oil dark
• 0.5 cup cilantro leaves fresh coarsely chopped
• 1 tablespoon ginger fresh grated peeled
• 1 cup bell pepper diced red
• 3 tablespoons rice vinegar 
• 0.5 teaspoon salt 
• 1 tablespoon sesame seed toasted
• 3.5 pound spaghetti squash 

Equipment

• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Cut squash in half lengthwise; discard seeds.
3. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch.
4. Bake at 350 for 45 minutes or until squash is tender when pierced with a fork.
5. Remove squash from water; cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands to equal 4 cups.
6. Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and stir well with a whisk.
7. Combine 1 tablespoon vinaigrette and cucumbers; set aside.
8. Combine squash, bell pepper, chopped cilantro, and remaining vinaigrette, and toss well.
9. Place squash mixture in a serving dish, and arrange cucumbers around edge of dish.
10. Sprinkle salad with toasted sesame seeds.