Ingredients

The following ingredients have 8 Servings
  • 1 spaghetti squash (about 2-1/2 pounds)
  • 1/4 cup low-fat Sesame Ginger Dressing (I used Newman's Own)
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried red pepper flakes
  • 1 red bell pepper, diced
  • 1/2 English (seedless) cucumber, diced
  • 1 large scallion, thinly sliced

Instruction

  • Preheat oven to 375F degrees.
  • Prick the squash all over with the tines of a fork. Place on a baking sheet, and put the squash on its side in the preheated oven.
  • Bake for about 1 hour, or until soft to the touch. Turn once mid-baking.
  • Remove from the oven. Let cool for about 10 minutes before slicing.
  • Slice it horizontally, and scoop out the seeds and pulp. With a fork, scrape the squash into a large bowl and let cool completely.
  • Add the salad dressing, salt, pepper flakes, bell pepper and scallion.
  • Toss gently to combine and coat the mixture with the dressing.
  • Taste and add more salt and/or red pepper flakes if desired.
  • Serve at room temperature or transfer to an airtight container and refrigerate until chilled, at least 2 hours.