1 spaghetti squash, cooked
1 large green pepper, cut in 1/2″ pieces
1 large red bell pepper, cut in 1/2″ pieces
1 bunch green onions, sliced
1 tablespoon toasted sesame seeds
For the dressing, mix together:
1/4 cup seasoned rice wine vinegar
1 teaspoon hot Chinese mustard or 1 tablespoon Dijon mustard
1 tablespoon grated fresh gingerroot
1 tablespoon sugar or equivalent sweetener of your choice (optional)
dash Tabasco or other hot pepper sauce, to taste
OR
use 1/4 cup low fat honey-mustard dressing
Prepare the spaghetti squash. Combine with the remaining ingredients and toss with dressing.
4-6 servings
