Ingredients
a 3 lb. Spaghetti Squash, quartered
1/2 tsp. coarse kosher salt
1 Tbs. red-wine vinegar
1 Tbs. balsamic vinegar
1 Tbs. Oriental sesame oil
2 Tbs. peanut oil
1 bunch of watercress, coarse stems discarded, rinsed and spun dry
1 large poblano or Anaheim chili pepper, roasted and cut into 1/4 inch dice
2 Tbs. thinly sliced drained pickled gingerroot slices (available at Asian markets and some specialty foods shops)
1 large red or orange bell pepper (or half of each), cut into 1/4-inch dice
2 Tbs. sesame seeds, toasted lightly
Preparation
Wrap each squash quarter in microwave-safe plasic wrap, microwave it at high power (100%) for 8 to 10 minutes, or until it dents when pressed, and let it cool, wrapped, for 10 minutes. Discard the plastic wrap and the seeds, and with a fork scrape the squash strands into a sieve. Toss the strands with 1/4 tsp. of the salt, set the sieve over a bowl, and chill the strands, covered and weighted with a plate and a 2-lb. weight, for 1 hour. In a large bowl whisk together the vinegars and the remaining 1/4 tsp. salt, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. In a serving bowl toss the watercress with 1 Tbs. of the dressing, add the squash strands to the remaining dressing with the chili, the gingerroot, the bell pepper, and 1 Tbs. of the sesame seeds, and toss the salad well. Mound the squash mixture on the watercress and sprinkle it with the remaining sesame seeds. Serves 4-6.
