- Preheat oven to 350 degrees. Coat a 13x9-inch baking dish with vegetable cooking spray. Wash a 3-lb. spaghetti sauce; cut in half lengthwise. Remove and discard the seeds. Lay squash cut side down in the baking pan. Bake for 45 minutes or until fork tender.
- Using a fork, remove spaghetti-like strands from the squash and place in a large serving bowl. Cover and keep warm.
- In a nonstick skillet, toast ¼ cup sesame seeds. Stir for a few seconds or until golden brown. Remove to blender. Add 1/3 cup reduced-sodium vegetable broth, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sesame oil, 1 tablespoon sugar, 1 teaspoon cornstarch, 1 teaspoon red pepper flakes, and 1 teaspoon Worcestershire sauce. Process briefly.
- Heat nonstick skillet until hot. Add 1 teaspoon vegetable oil. Add 2 medium carrots, sliced thinly. Stir fry for 1 minute. Add 1 large, thinly sliced red bell pepper. Heat until crisp-tender. Add ¼ lb. snow peas that have been cut in half diagonally. Stir fry for 1 minute. Add sesame seed mixture and cook for 1 minute until thickened.
- Pour this vegetable mixture over the spaghetti squash. Stir in ¼ cup coarsely chopped unsalted peanuts and 1/3 cup minced cilantro; toss well. Makes 4 servings.