1 sm. spaghetti squash (about 2 lb.)
2 tbsp. corn oil
1 c. julienned red pepper (1 1/2" long strips)
1 c. julienned carrots (1 1/2" long strips)
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 tbsp. unseasoned rice vinegar
1/4 c. chopped fresh basil
1/4 c. chopped roasted peanuts, optional