“Vietnamese” Spaghetti Squash – from Diem

You prick your spaghetti squash all over and then boil it for about 10 minutes.  The inside should still be "raw" and crunchy.

You take the pulp out which will resemble coarse coleslaw.  Take the shreds of the squash and put it in a large bowl. Mix in with the squash, some cooked shrimp, sliced cooked pork (chicken for those of you who don't eat pork), shredded carrots, beans sprouts, and about a cup of cilantro.

Transfer onto a nice platter and sprinkle the top with peanuts or sesame seeds.

The traditional sauce that goes over this is made with real sugar.  I have not made the recipe with substitute sugar but I'm sure you can. It's equal parts, whether it's 1 T or 1/4 cup or 1 Cup.  as long as it's equal measures:

1 part water
1 part white vinegar
1 part sugar

Dissolve in microwave. Then add 1 part fish sauce. You can find this in any Asian store or your ethnic food aisle in the grocery store.  Add as much hot peppers as you like to the sauce.

*** this sauce can be used as a dipping sauce or as a marinade for grilling anything.

Serve the sauce on the side so people can add as much as they want onto the "salad".

This brings me to another recipe.  You use the same ingredients as above  but use shredded cabbage instead of spaghetti squash.