I always like the idea of Thai peanut sauce, so I’ll be giving this recipe a go over the next couple of weeks!
- 1 medium spaghetti squash
- olive oil
- 1 garlic clove, minced
- ¼ cup chopped parsley or cilantro
- 2 Tbsp crushed peanuts (or almonds)
- 1 can (14 ounces) coconut milk
- ⅔ cup natural, unsweetened peanut butter (or almond butter)
- ¼ cup coconut sugar
- ¼ cup water
- 2 Tbsp soy sauce (substitute Tamari to make gluten-free)
- 2 Tbsp white or apple cider vinegar
- 2 tsp sesame oil
- 2 tsp red curry paste
- Preheat oven to 350° F. Half the squash and scoop out the seeds.
- Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
- Take off heat to cool sauce. Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the ingredients in the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
- Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.
Recipe adapted from leelalicious.com.