Easy Thai Peanut Sauce Spaghetti Squash

• Vegan
• Gluten free

• Produce

  • 1 Garlic clove
  • 1/4 cup Parsley or cilantro
  • 2 tbsp Peanuts
  • 1 Spaghetti squash, medium

• Canned Goods

  • 1 can Coconut milk
  • 2 tsp Red curry paste

• Condiments

  • 2/3 cup Peanut butter, natural unsweetened
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 cup Coconut sugar
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil
  • 2 tsp Sesame oil, toasted
  • 2 tbsp White or apple cider vinegar

• Liquids

  • 1/4 cup Water

Found on leelalicious.com

Description

Ingredients

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

Directions

• Preheat oven to 350 F. Half the squash and scoop out the seeds.
• Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
• 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.
• Take off heat to cool sauce.
• 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.
• 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).
• Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.

Nutrition