Stir-fried Spaghetti Squash

Usually I serve spaghetti squash with a chunky tomato sauce - playing on its spaghetti-like appearance.

However, the squash does not have the taste or texture of pasta, as Larry points out to me regularly. Thinking about it, I realized it's more like Asian cellophane noodles, with a bit of a crunch to it. So the other day I stir-fried it with ginger, garlic and sesame. It was a revelation - who knew that spaghetti squash was the perfect foil for a stir-fry?

I even enjoyed the leftovers cold as a salad the next day.

I used red pepper and asparagus, but you could use whatever vegetables you prefer. Snow peas, spring onions, pea shoots, green beans - all would be good. And whatever you choose, this is a filling yet low-calorie dish. Perfect as we head into the holiday season.

(Spaghetti squash is an oval, yellow winter squash. Choose one that is firm and heavy.)

Stir-fried Spaghetti Squash
1 spaghetti squash (2 1/2 to 3 1/2 lbs)
2 tsp sesame seeds
3/4 lb asparagus
1 tsp olive oil
1 clove garlic, minced
1 tsp minced gingerroot
1 cup thinly sliced red pepper
2 tbsp roasted sesame oil

Preheat oven to 350°F. Rinse the squash and place it in the oven. Let it bake 45 minutes or so until it feels tender when you squeeze it.

Let the squash cool a little, then cut it in half lengthwise and discard the seeds and slimy pulp. The firmer part of the squash will separate into spaghetti-like strands. Scrape them with a fork into a large bowl and set aside.

Toast the sesame seeds in a heavy pan on the stove until fragrant, about one minute.

Cut asparagus into bite-sized pieces and steam until tender-crisp, about 3 minutes.

Stir-fry olive oil, ginger and garlic in a large hot skillet until sizzling, under a minute. Add asparagus, squash strands and red pepper. Stir gently, lightly tossing the squash, until it's hot, about 5 minutes. Toss with salt and pepper to taste.

Pour into a serving bowl and drizzle with the roasted sesame oil and sprinkle with the sesame seeds.

Serves 6