Serves 6
Unique among winter squash, spaghetti squash is mild and crunchy, with a pulp that's almost white in color. After cooking, the pulp may be raked out of the squash and pulled apart into strands that resemble spaghetti. It may be used as a substitute for spaghetti, in salads or stir-fries.

Prep Time: 30 minutes
Cooking Time: 15 minutes

1 small spaghetti squash, cooked
3 cloves garlic
1 tablespoon pine nuts
1 cup packed fresh basil leaves
1/3 cup mellow barley miso
1 teaspoon tahini
3 tablespoons olive oil
1 small zucchini, sliced
1 small Italian eggplant, sliced
1 red pepper, diced
3/4 cup fresh or frozen green peas
2 tablespoons water

1. Cut squash in half horizontally; scrape out and discard seeds. With a fork, scrape out strands of squash from each half and set aside. Discard skins.

2. To make pesto, fit a food processor with metal chopping blade. Drop in garlic and pine nuts; process until minced. Scrape down sides of bowl and process twice, if necessary, for even mincing. Add basil and pulse until finely minced. Add miso, tahini and 1 tablespoon of olive oil. Process to blend. Transfer pesto to a bowl.

3. In large skillet or wok, stir-fry zucchini and eggplant in remaining oil until lightly browned and softened. Add squash .and toss to coat with oil. Stir in peppers and peas, and continue to stir-fry until warmed through.

4. Whisk water into pesto and pour sauce over squash mixture. Toss to coat evenly. Garnish with additional basil leaves.

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