Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce

I love the subtle and unique flavor & texture of this squash. I also enjoy that you can top it with any of your favorite sauces or spice up with an ethnic twist.

 4 cups cooked Spaghetti Squash (about 1/2 a large squash)
 1/2 cup [light unsweetened Coconut Milk
 1/2 cup natural, Crunchy Peanut Butter
 1 tablespoon Thai Red Curry Paste
 1 tablespoon Soy sauce or gluten-free Tamari
 2 tablespoon Fish Sauce
 2 teaspoons toasted Sesame Oil
 pinch of ground Ginger
 pinch of ground Cinnamon
 pinch of ground Black Pepper
 a few drops of liquid Stevia or Honey to taste
 1/2 cup chopped Green Onion
 1/2 cup salted Peanuts, chopped
Garnish
 a handful of chopped fresh Cilantro
 extra chopped Peanuts
 extra chopped Green Onion
 unsweetened Coconut Flake

Prepare Spaghetti Squash
1

There are two ways to do this:

Bake
2

Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.

3

Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

Microwave
4

Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.

Sauce
5

Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.