Description
This flavorful Thai peanut vinaigrette tossed with spaghetti squash noodles, julienned red peppers and other vegetables makes a refreshing and healthy salad that can be served warm or cold.
Ingredients
Scale
- Spaghetti squash noodles
- Red pepper, julienned
- Edamame or snow peas, optional
- Chopped peanuts for garnish
Thai Peanut Dressing
- ¼ cup smooth peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 lime, juiced
- 1 Tbsp honey
- 2+ tsp Siracha sauce
- 1+ tsp red pepper flakes
- Splash of olive oil
- Handful of cilantro
- 2 cloves of garlic, minced
- 1-inch piece of ginger, chopped
- Hot water, optional, if dressing needs to be thinner
Instructions
- Use warm spaghetti squash strands or leftover cold spaghetti squash straight from the refrigerator.
- To cook the squash, cut the squash in half, remove the pulp and seeds, and lightly brush the inside with olive oil, salt & pepper.
- Place the halves face down in a cooking pan with about ½ inch of water.
- Roast the spaghetti squash in the oven for 30-45 minutes at 375 degrees, until tender.
- Gently rake a fork across each half of the squash to remove the “noodles”.
- Blend the dressing ingredients in a food processor or blender.
- Toss with spaghetti squash and any other vegetables of your choice.
- Serve warm or cold.
- Garnish with chopped peanuts.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side
- Cuisine: Thai