Easy Thai Peanut Sauce Spaghetti Squash


INGREDIENTS
1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
¼ cup chopped parsley or cilantro
2 tablespoons crushed peanuts

Peanut Sauce:
1 can (14 ounces) coconut milk
⅔ cup natural, unsweetened peanut butter
¼ cup coconut sugar
¼ cup water
2 tablespoons soy sauce (Tamari to make gluten-free)
2 tablespoons white or apple cider vinegar
2 teaspoons toasted sesame oil
2 teaspoons red curry paste

INSTRUCTIONS

Spaghetti Squash:
  1. Preheat oven to 350 F. Half the squash and scoop out the seeds.
  2. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.

Peanut Sauce:
  1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
  2. Take off heat to cool sauce.
  3. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
  4. Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
  5. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.


Original Recipes visit: Easy Thai Peanut Sauce Spaghetti Squash @ leelalicious.com

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