Like I have said in the past , food is about discovering wonderful new things and can be an awesome adventure. I know that I am late to the party when it comes to spaghetti squash, but for me this was my first experience with this vegan alternative to pasta… and I must say that I was pleasantly surprised. From the texture to the taste, there was nothing that I found lacking in this dish, except for maybe that bloated feeling after I down a whole bowl of pasta. This dish is light and refreshing and will be added to our dinner rotation, add the fact that you can get 3 relatively good size squash in a bag at Costco for $6.99 and this dinner also hits well on the budget spectrum.
Spaghetti Squash with Peanut Sauce
Credit: The Food Network
Ingredients
- 1 spaghetti squash
- 2 tbsp water
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp water
- 1 tsp grated ginger
- 1 garlic clove
- 1/4 tsp red pepper flake
- fresh mint and cilantro
- peanuts, chopped
Directions
- Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork.
- Puree peanut butter, soy sauce, rice vinegar, lime juice and water, grated ginger, garlic clove and red pepper flakes; toss with the squash.
- Season with salt. Top with chopped peanuts, mint and cilantro.
This is a very quick, very easy recipe to rattle off. I really enjoyed the flavor of this dish, and I found that the leftovers warmed up nicely the following day when I took them to work for lunch. Please give this recipe a try and then leave me a comment and let me know how it turned out. Enjoy!!
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