Thai Peanut Spaghetti Squash

Thai Peanut Spaghetti Squash

Ingredients:
2 large spaghetti squash, halved with seeds removed
2 teaspoons extra virgin olive oil
14 ounces light coconut milk
2/3 cup peanut butter
1/4 cup coconut sugar
1/4 cup water
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons red curry paste
2 teaspoons sesame oil
1 clove garlic, minced
1/4 cup cilantro, chopped
2 tablespoons crushed peanuts

Directions:
1. Preheat oven to 350°FF.
2. Arrange spaghetti squash halves on baking sheet, face up. Drizzle with olive oil and place baking sheet in oven for 25 minutes.
3. While squash is roasting, combine coconut milk, peanut butter, sugar, water, soy sauce, apple cider vinegar, curry paste and sesame oil in saucepan over medium-high heat.
4. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
5. Remove squash from oven and let cool slightly. Scrape squash out of shells into a bowl.
6. Heat skillet over medium heat and add garlic, cilantro and peanut sauce. Stir in spaghetti squash and peanuts.
7. Simmer mixture until heated through, about 5-10 minutes.