Spaghetti Squash Salad with Sassy Peanut-Sesame Sauce
First, see recipe for Baked Spaghetti Squash & Sweet Pumpkin...it's easy. You can just do the spaghetti squash, and leave the sweet pumpkin for the fall. When cool enough to handle, coax the 'spaghetti' from the shell with a fork, and chill for an hour or two.
Add your choice of veggies, cut small, so they will mix in when tossed. Here include diagonally-cut snow peas and small, long triangles of sweet red bell pepper.
And slivers of a few small purple sweet peppers.
Add a few toasted peanuts, drizzle Zena's Sassy Peanut-Sesame Sauce over the salad, and toss gently to distribute all evenly.
Put all into a leaf-lined serving bowl, garnish with a few more peanuts, drizzle just a bit more SASS over the top...and enjoy this delicious, unusual and very fun salad!