Ingredients
- 4 cups cooked Spaghetti Squash (about 1/2 a large squash)
- 1/2 cup light unsweetened Coconut Milk
- 1/2 cup natural, crunchy Peanut Butter
- 1 tablespoon Thai Red Curry Paste
- 1 tablespoon Soy sauce or gluten free Tamari
- 2 tablespoon Fish Sauce
- 2 teaspoons toasted Sesame Oil
- pinch of ground Ginger
- pinch of ground Cinnamon
- pinch of ground Black Pepper
- a few drops of liquid Stevia or Honey to taste
- 1/2 cup chopped Green Onion
- 1/2 salted Peanuts, chopped
- Garnish
- handful of chopped fresh Cilantro
- extra chopped Peanuts
- extra chopped Green Onion
- unsweetened Coconut Flake
Preparation
Step 1
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Microwave
Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
Sauce
Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
Notes
This recipe is inspired by my ever popular Chicken with Coconut-Lime Peanut Sauce. This is a nice option if you are vegetarian or vegan (omit the fish sauce for vegan versions)