Spaghetti Squash Salad with Sesame and Ginger

Name: Spaghetti Squash Salad with Sesame and Ginger
Yield: Serves 6
Ingredients: 1 spaghetti squash (about 3 pounds); 4 whole star anise “flowers”, broken up; 1 teaspoon kosher salt; 2 small cucumbers (preferably Oriental or Middle Eastern types); Sliced sweet pickled ginger; 1 tablespoon peanut or corn oil; 1 tablespoon peanut or corn oil; 2 teaspoons Asian (dark) sesame oil; 1 bunch cilantro (coriander); 2 tablespoons sesame seeds; 1 large red or orange bell pepper; 1 large red or orange bell pepper; 1 tablespoon rice vinegar; 2 tablespoons sherry vinegar; ¼ teaspoon chilli flakes; 1 bunch cilantro (coriander)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Colorful, crisp, sweet-hot-tart, this vegetable salad has an exotic look and taste. Prepare in advance as part of a buffet, or serve chilled, as a course alone. If star anise is not in your larder, substitute 1 teaspoon anise seeds and 2 bay leaves.

Ingredients

1 spaghetti squash (about 3 pounds)
4 whole star anise “flowers”, broken up
1

Starter
Gluten-free
Vegan

Method

Quarter squash lengthwise and scrape out seeds. Boil water with star anise in large steamer. Set squash on steaming rack. Cover and cook until “shell” of squash just dents when pressed, 25 to 30 minutes.
Cool squash until it can be handled. Using a wide-tined fork, “comb” all strands from squash “shell” into a colander set over a bowl. Sprinkle with