Spaghetti Squash Pad Thai

SQUASH

• 1 spaghetti squash

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon pepper

FILLING

• 1 cup diced cucumbers

• 1 cup sliced carrot

• 1 cup diced bell pepper

• ½ cup chopped green onions

• ½ cup diced onion

• ½ cup roasted peanut

• ¼ cup fresh cilantro, chopped

PEANUT SAUCE

• ¼ cup warm water

• 3 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 tablespoons honey, or agave

• 2 tablespoons fresh lime juice

• 1 tablespoon sriracha

• ½ cup creamy peanut butter

• 1 tablespoon fresh ginger, peeled and minced

• 1 tablespoon garlic, minced

Preheat oven to 400ºF (200ºC).

1. With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.

2. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.

3. Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.

4. Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality.

5. In a large bowl combine the “spaghetti” with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.

Original recipe: https://tasty.co/recipe/pad-thai-spaghetti-squash