Spaghetti Squash with Peanut Sauce

Spaghetti Squash with Peanut Sauce

Spaghetti squash is magical. While its texture obviously differs than that of real noodles, when mixed with various sauces, it does give one the experience of eating noodles. This spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired dish. I often serve it with Asian salmon.

Spaghetti Squash with Peanut Sauce
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Sides, Vegan
Yield: 4 servings
Ingredients
  • 1 large spaghetti squash (3 lb. whole)
  • 4 tablespoons natural, creamy peanut butter
  • 4 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
Garnish:
  • ¼ cup chopped scallions (green parts)
  • 1 teaspoon sesame seeds
Instructions
  1. Pierce the whole spaghetti squash in a few places. Place on a microwave-safe plate. Microwave on high until fork-tender, about 15 minutes, rotating it midway.
  2. Allow to slightly cool, then use a sharp chef’s knife to cut it open. Use a large spoon to scoop out the pulp and seeds. Use kitchen scissors for stubborn pulp. You should have about 1.5 lb (700 grams) spaghetti squash strands.
  3. If, upon cutting the spaghetti squash open you discover that it’s still a bit too firm, place each half in its turn in a large microwave-safe bowl, cut side down. Add ¼ cup water. Cover, and microwave until tender, probably 3 more minutes.
  4. While the spaghetti squash is cooking, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic, ginger and red pepper flakes.
  5. Add the hot spaghetti squash strands to the peanut sauce and mix to thoroughly combine.
  6. Garnish with scallions and sesame seeds and serve.
Nutrition Per Serving
Calories: 157; Fat: 9g; Saturated fat: 2g; Carbohydrates: 16g; Sugar: 6g; Sodium: 681mg; Fiber: 3g; Protein: 6g

Spaghetti Squash with Peanut Sauce

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