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1
With a long fork, pierce the whole spaghetti squash several times.
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2
Place in microwave and microwave for 5 minutes on high.
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3
Turn and continue to microwave for an additional 5 minutes.
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4
Remove from microwave and allow to stand while prepareing remaining ingredients.
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5
Heat a wok over medium-high heat until hot and add sesame seeds.
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6
Cook and stir for 45 seconds or until golden brown.
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7
Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
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8
Process until mixture is coarsely pureed.
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9
Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
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10
Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
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11
Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
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12
Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
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13
Cut squash in half lengthwise and scoop out seeds.
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14
With a fork break the squash up into strings and divide on individual serving plates.
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15
Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
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16
Serve immediately.
