• Flesh of one cooked spaghetti squash
• 1 small onion, diced
• 2 cloves garlic
• 4 Tbs toasted sesame seeds
• 2 Tbs lemon juice
• 1 Tbs grated ginger
• 4 Tbs soy sauce
• 3 Tbs rice vinegar
• 1/4 cup veg. or sesame oil
• hot pepper oil (optional)

Whisk together oil, lemon juice, ginger, soy sauce, vinegar, garlic and hot pepper to taste.  Stir in onions and sesame seeds.  Pour dressing over spaghetti squash, mix gently and serve.  This can be served as a warm salad, or refrigerated over night to allow greater melding of the flavors and served cold.