thai peanut spaghetti squash
1 spaghetti squash (about 6 cups of spaghetti squash)
1 tablespoon olive oil
2 T garlic
1 small onion, chopped
1 large head of broccoli, cut into bite-sized florets
1 cup chopped carrots
1 cup edamame, shelled
˝ cup peanut butter
1 can light coconut milk
2 cloves garlic
˝ tablespoon fresh ginger minced (about the same size as the 2 cloves garlic)
1 tablespon soy sauce
˝ tablespoon rice wine vinegar
˝ tablespoon sugar
˝ teaspoon crushed red pepper flakes
juice of 1 lime
1 bunch scallions, chopped, for garnish
˝ cup chopped peanuts, for garnish
1 handful bean sprouts, for garnish
lime wedge, for garnish
Freshly ground black pepper
You can also make the sauce in a crock pot-- just dump all veg and everything but peanut butter and lime (and garnishes) in a crock pot and cook on low for 8 hours. Add peanut butter just before serving.
NOTE: you may need to use 2 cans of coconut milk if going the crock pot route, just to have enough liquid for all the veg.
Take out of oven and set aside to cool.
heat olive oil in saute pan. add 2 T chopped garlic and onions. When onions are soft, add broccoli, carrots and edamame and saute until cooked to your liking (soft and mushy= longer)
In a saucepan, combine coconut milk, vinegar, ginger, sugar, red pepper flakes, and soy sauce.Stir over medium heat until all combined. Just before serving, add peanut butter and lime juice.
cut open spaghetti squash and discard seeds. Plate spaghetti squash, add sauteed veggies on top and pour peanut sauce over top, garnish with chopped peanuts, scallions, and bean sprouts with a lime wedge.
Serving Size: makes 6 huge servings
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