Spaghetti squash is so versatile! Still digging into our fall harvest I was craving Thai food and got inspired. This version of spaghetti squash is packed with color and flavor. A great substitute for carb packed noodles, you won't miss them I promise!
Ingredients
1 large spaghetti squash
1 red bell pepper, sliced thin lengthwise
½ lb snap peas sliced thin, lengthwise
1 carrot, shredded sliced thin
¼ cup chives, chopped
14 cup roasted peanuts, copped
1/4 cup soy sauce
3 Tbsp sesame oil (for squash)
1 tsp sesame oil (for sauce)
¼ cup olive oil
2 tsp rice vinegar (any whit vinegar will do)
¼ cup creamy peanut butter
2 Tbs honey
1 Tbsp garlic
1 Tbsp sriracha sauce
Instructions
-Preheat the oven to 400 degrees
-Puncture the squash all over
-Microwave for 5 minutes to soften
-Cut the squash in half lengthwise
-Remove the seeds
-Drizzle meaty sides with 2 Tbsp sesame oil
-Place meaty side down, on a sheet pan
-Cook in preheated oven for 40 minutes
-While squash is cooking combine soy sauce, sesame oil, olive oil, vinegar, peanut butter, honey, garlic and sriracha in a bowl, mix well
-Remove squash from oven, flip meaty side up, sprinkle red pepper, snap peas and carrots on top
-Drizzle everything with additional Tbsp of sesame oil
-Roast everything together for another 10 minutes
-Scrape the squash and veggies into a serving dish
-Toss with prepared sauce, be sure to fully coat all ingredients
-Sprinkle with chives and peanuts, or leave them on the side as optional for your guests
-Serve warm
-Enjoy!
Pairs well with steak bites