Ingredients
2
2 servings
- •1 spaghetti squash
- •2 tablespoons olive oil
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 cup diced cucumbers
- •1 cup sliced carrot
- •1 cup diced bell pepper
- •½ cup chopped green onions
- •½ cup diced onion
- •½ cup roasted peanut
- •¼ cup fresh cilantro, chopped
- •¼ cup warm water
- •3 tablespoons soy sauce
- •1 tablespoon sesame oil
- •2 tablespoons honey, or agave
- •2 tablespoons fresh lime juice
- •1 tablespoon sriracha
- •½ cup creamy peanut butter
- •1 tablespoon fresh ginger, peeled and minced
- •1 tablespoon garlic, minced
Instructions
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
- Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality.
- In a large bowl combine the “spaghetti” with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 1162
- Carbohydrate: 94g
- Fat: 81g
- Fiber: 18g
- Protein: 35g
- Sugar: 48g
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