4tablespoonslight soy sauce(or use a gluten-free alternative and add salt as needed)
1teaspoongrated fresh ginger
1/4teaspoonred pepper flakes
1/4cupchopped scallions,green parts
Pierce the whole spaghetti squash in a few places. Place on a microwave-safe plate. Microwave on high until fork-tender, about 15 minutes, rotating it midway.
Allow to slightly cool, then use a sharp chef’s knife to cut it open. Use a large spoon to scoop out the pulp and seeds. Use kitchen scissors for stubborn pulp. You should have about 1.5 lb (700 grams) spaghetti squash strands.
If, upon cutting the spaghetti squash open you discover that it’s still a bit too firm, place each half in its turn in a large microwave-safe bowl, cut side down. Add ¼ cup water. Cover, and microwave until tender, probably 3 more minutes.
While the spaghetti squash is cooking, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic, ginger and red pepper flakes.
Add the hot spaghetti squash strands to the peanut sauce and mix to thoroughly combine.
Garnish the spaghetti squash with peanut sauce with scallions and sesame seeds, and serve.