Spaghetti Squash Noodles with Thai Peanut Sauce
- Number of Servings: 12
Ingredients
8 Cups cooked spaghetti squash (about 1 large squash)1 cup unsweetened Coconut Milk1 cup natural crunchy peanut butter2 tablespoons Thai red curry paste2 tablespoons reduced sodium soy sauce4 tablespoons fish sauce1 teaspoon ground ginger1 teaspoon ground cinnamon1 dash fresh ground black pepper1/2 tablespoon honey1.5 cups peanuts (crush after measuring)1 tablespoon raw cilantro1oz unsweetened coconut flake
Prepare Spaghetti Squash
- preheat oven to 375 degrees. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 min to 1 hour. Remove squash from oven and let cool 10 min.
- 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.
Sauce
- whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with chopped peanuts. Serve hot, chilled or room temperature. Garnish with cilantro, peanuts, and coconut flake.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JFRYE522.
- preheat oven to 375 degrees. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 min to 1 hour. Remove squash from oven and let cool 10 min.
- 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.
Sauce
- whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with chopped peanuts. Serve hot, chilled or room temperature. Garnish with cilantro, peanuts, and coconut flake.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JFRYE522.
Nutritional Info Amount Per Serving
- Calories: 310.5
- Total Fat: 22.0 g
- Cholesterol: 0.0 mg
- Sodium: 740.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.4 g
- Protein: 11.2 g
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