Spaghetti Squash Noodles with Thai Peanut Sauce
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Spaghetti Squash Noodles with Thai Peanut Sauce calories by ingredient
Introduction
Fresh Family Cooking by Marla Meridith Fresh Family Cooking by Marla MeridithNumber of Servings: 12
Ingredients
-
8 Cups cooked spaghetti squash (about 1 large squash)
1 cup unsweetened Coconut Milk
1 cup natural crunchy peanut butter
2 tablespoons Thai red curry paste
2 tablespoons reduced sodium soy sauce
4 tablespoons fish sauce
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 dash fresh ground black pepper
1/2 tablespoon honey
1.5 cups peanuts (crush after measuring)
1 tablespoon raw cilantro
1oz unsweetened coconut flake
Directions
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.