Thai Peanut Spaghetti Squash

Thai Peanut Spaghetti Squash

Ingredients:
2 large spaghetti squash, halved with seeds removed
2 tsp. extra virgin olive oil
14 oz. light coconut milk
2/3 c. peanut butter
¼ c. coconut sugar
¼ c. water
2 Tbsp. soy sauce
2 Tbsp. apple cider vinegar
2 tsp. red curry paste
2 tsp. sesame oil
1 clove garlic, minced
¼ c. cilantro, chopped
2 Tbsp. crushed peanuts

Directions:
1. Preheat oven to 350ºF.
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.
Nutrition Info