Spaghetti Squash Salad

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1 (3 1/2-pound) spaghetti squash

3 tablespoons rice vinegar

1 tablespoon grated peeled fresh ginger

2 teaspoons dark sesame oil

1/2 teaspoon salt

1/8 to 1/4 teaspoon crushed red pepper

2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about 2 cups)

1 cup diced red bell pepper

1/2 cup coarsely chopped fresh cilantro

1 tablespoon sesame seeds, toasted

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