Ingredients:
- 1 medium spaghetti squash – cut into rounds
- olive oil
- salt – to taste
- 1 garlic clove, minced
- ¼ cup chopped Italian flat leaf parsley
- 2 tablespoons crushed peanuts
Peanut Sauce:
- 1 can (14 ounces) lite coconut milk
- ⅔ cup natural, unsweetened peanut butter (I used Justins)
- ¼ cup sugar
- ¼ cup water
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons sesame oil
- 2 teaspoons Thai red curry paste
Directions:
- Preheat oven to 350 F. Cut squash into 1 inch rounds and scoop out seeds
- Spray with olive oil (I used my Misto) and sprinkle with salt. Place spaghetti squash rounds on a lightly greased baking sheet and roast for 25 minutes.
Peanut Sauce:
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Whisk until peanut butter is melted and smooth. Turn down to low and simmer for 5 minutes, stir almost constantly but not too much.
- Take saucepan off heat to cool.
- When spaghetti squash is done roasting, remove from oven and let cool for about 5 – 10 minutes. Then, using a fork, scrape out the spaghetti squash strands.
- Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ of the peanut sauce and stir to combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
- Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.
*** You can also serve this with Chicken Satay which is a nice combination.