Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce - Marla Meridith
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marlameridith.com.
Ingredients
- 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 tablespoons 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
- a handful of chopped fresh Cilantro
- extra chopped Peanuts
- extra chopped Green Onion
- unsweetened Coconut Flake
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