Spaghetti Squash with Peanut Sauce

Spaghetti squash with peanut sauce is vegan and gluten free. Top with chopped peanuts, cilantro, and green onion for a healthy pad thai inspired dish. It's perfect for those days when you're craving pasta but want to keep meals on the lighter side. This delicious meal takes about 45 minutes from start to finish. If the spaghetti squash is already cooks, it comes together in just minutes!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 283 kcal per serving

Ingredients

1 - spaghetti squash
1 tbsp - olive oil
Salt
½ cup - peanut butter
¼ cup - water
¼ cup - rice vinegar
3 tablespoons - tamari
2 cloves - garlic
½ tbsp - ginger
Pepper

Instructions

To bake spaghetti squash, preheat the oven to 400°F and line and spray a baking sheet. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
Arrange squash cut-side down onto the baking sheet and place into oven. Bake until tender, about 30-45 minutes.
Meanwhile, whisk peanut sauce ingredients together and set aside.
Once the squash is cooked, remove from oven and let cool slightly. When cool enough to handle, use a fork to scrape the squash and create long spaghetti-like strands.
Transfer the spaghetti squash to a large mixing bowl. Pour peanut sauce on top and stir to combine. Taste and adjust seasoning, if needed.
Serve topped with chopped peanuts, fresh cilantro, green onion, sriracha, and lime juice.

Nutrition