Easy Thai Peanut Sauce Spaghetti Squash

By GuidingVegan

Ingredients

• Peanut Sauce:
• 1 medium spaghetti squash
• olive oil
• salt
• 1 garlic clove, minced
• 1/4 cup chopped parsley or cilantro
• 2 tablespoons crushed peanuts
• 1 can (14 ounces) coconut milk
• 2/3 cup natural, unsweetened peanut butter
• 1/4 cup coconut sugar
• 1/4 cup water
• 2 tablespoons soy sauce (substitute Tamari to make gluten-free)
• 2 tablespoons white or apple cider vinegar
• 2 teaspoons sesame oil
• 2 teaspoons red curry paste

Details

Servings 2
Preparation time 8mins
Cooking time 33mins
Adapted from leelalicious.com

Preparation

Step 1

Spaghetti Squash:

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.

Peanut Sauce:

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.