November 21st, 2024
Recipes
Spaghetti Squash with Peanut Sauce
Valentina P
- Difficulty
•
- Time 40"
This Spaghetti Squash with Peanut Sauce has twirly roasted spaghetti squash noodles tossed in a creamy peanut butter and sesame sauce. Easy, healthy, and so satisfying!
How To MakeDiet Type: Plant-based
Shopping List
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For the Spaghetti Squash
- 1 small to medium spaghetti squash (about 2.5 pounds)
- 1 tablespoon cooking oil
- 3 scallions, chopped (white and light green parts only)
- 1/4 cup peanuts, chopped (Note 1) For the Peanut Sauce
- 2 tablespoons coconut aminos (we like this one)
- 1 1/2 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- salt, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the inner seeds with a spoon.
- Step 2: Rub each squash half with 1/2 tablespoon of oil and sprinkle with a bit of salt. Place, cut side down, on a rimmed baking sheet. Roast the squash for 30 to 40 minutes, or until it's fork tender (but not mush). It should still have some bite to it when you eat it.
- Step 3: Meanwhile, stir together the Peanut Sauce ingredients in a small bowl. Set aside.
- Step 4: Remove the cooked squash from the oven and carefully flip it over, allowing the steam to escape. Once the squash has cooled enough to handle, use a fork to scrape the squash flesh and pull the strands away from the skin. They should look like long noodles.
- Step 5: Heat a large frying pan over medium-high heat. Add the spaghetti squash noodles and the peanut sauce. Stir everything together, adding a few tablespoons of water to the mix until the sauce looks creamy.
- Serve: Top with the scallions and chopped peanuts. Divide onto plates and enjoy warm.
Recipe Notes
Note 1: Can't do peanuts? Try this using roasted cashew butter in the sauce and chopped roasted cashews as the topping in place of the peanuts.
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Spaghetti Squash with Peanut Sauce
PT40M 1 small to medium spaghetti squash (about 2.5 pounds) 1 tablespoon cooking oil 3 scallions, chopped (white and light green parts only) 1/4 cup peanuts, chopped (Note 1) 2 tablespoons coconut aminos (we like this one) 1 1/2 tablespoons creamy peanut butter 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon sriracha salt, to taste Gluten Free Paleo Vegan 6 Servings
Ingredients:
