Spaghetti Squash with Thai Peanut Sauce
1 medium spaghetti squash
1 cup lite coconut milk
½ cup creamy peanut butter
1 tbsp brown sugar
1 tbsp lite soy sauce
1 tbsp fresh ginger, grated
1 tsp garlic, minced
1 tsp Thai red curry paste
Roasted peanuts for garnishing
Scallions, chopped for garnishing
To cook spaghetti squash, first pierce the squash all over with a knife and microwave for 4-5 minutes.
Remove squash from microwave and cut into two halves.
Remove seeds and place squash on a microwave safe dish with the cut side down. Add an inch of water in the dish and microwave for 12-15 minutes until squash is soft.
Let squash cool in the microwave for a minute.
Remove squash from microwave and scoop out the squash noodles with a fork. Place spaghetti squash noodles in serving bowls.
For Thai peanut sauce, whisk together coconut milk, peanut butter, brown sugar, soy sauce, ginger, garlic and red curry paste until well blended.
Pour sauce over spaghetti squash and mix well.
Serve garnished with chopped scallions and roasted peanuts
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