Sesame Peanut Spaghetti Squash

• 2 teaspoons tahini
• 2 tablespoons vegetable broth
• 3 tablespoon braggs
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (opt)
• 1 tablespoon vegetable oil
• 1 medium carrot, julienned
• 1/2 large red bell pepper, seeded and thinly sliced
• 1/4 pound fresh snow peas, cut diagonally in half
• 1/4 cup coarsely chopped unsalted peanuts

1. Wash squash; cut in half lengthwise. Remove and discard seeds. bake at 375 for approx 45 mins.
2. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands.) Cover and keep warm.
3. Using magic bullet mix broth, soy sauce, honey, sesame oil, red pepper flakes. Process until mixture is pureed.
4. Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add carrots; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender. Add snow peas; stir-fry 1 minute. Stir sesame seed mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.
5. Pour vegetable mixture over spaghetti squash and mix well. Add peanuts; toss well.

tahini, vegetable broth, braggs, honey, sesame oil, red pepper, vegetable oil, carrot, red bell pepper, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/sesame-peanut-spaghetti-squash-53057891 (may not work)