Ingredients: |
Ingredients: SQUASH
1 spaghetti squash 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper FILLING
1 cup diced cucumbers 1 cup sliced carrot 1 cup diced bell pepper ½ cup chopped green onions ½ cup diced onion ½ cup roasted peanut ¼ cup fresh cilantro, chopped PEANUT SAUCE
¼ cup warm water 3 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons honey, or agave 2 tablespoons fresh lime juice 1 tablespoon sriracha ½ cup creamy peanut butter 1 tablespoon fresh ginger, peeled and minced 1 tablespoon garlic, minced
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Directions: |
Directions:Preheat oven to 400ºF (200ºC). With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin. Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine. Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality. In a large bowl combine the “spaghetti” with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves. Enjoy! |