Spaghetti Squash w/Tahini Sauce

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* Exported from MasterCook II *

 

Spaghetti Squash w/Tahini Sauce

 

Recipe By : Time-Life's Fresh Ways w/Vegetables

Serving Size : 8 Preparation Time :0:15

Categories : Lowfat Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 pounds spaghetti squash

2 tablespoons tahini (sesame paste)

1 clove garlic -- finely chopped

1/4 teaspoon Sichuan peppercorns, toasted & ground

OR 1/8 tsp freshly ground bl. pepper

1/8 teaspoon cayenne

1 teaspoon fresh lemon juice

1 tablespoon safflower oil

1/4 cup vegetable broth

green of 1 scallion -- thinly sliced

 

Cook the spaghetti squash whole in a large pot of boiling water until

a skewer or fork can be inserted into it easily - about 30 minutes.

 

While the squash is cooking, make the tahini sauce. In a small bowl,

combine the tahini, garlic, Sichuan pepper or black pepper, cayenne,

lemon juice and safflower oil.

 

When the squash is done, halve it lengthwise. With a spoon, scoop out

the seeds and loose fibers and discard them. Using a fork, scrape out

the spaghetti-like strands of flesh and pile them on a serving plate.

Bring the stock to a boil in a small saucepan, pour it into the

tahini mixture, and stir to mix. Pour the sauce over the squash and

toss together. Garnish with scallion and serve.

 

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