Description
Warm or cold, this vibrant salad is a flavor explosion. Peanut dressing coats spaghetti squash noodles and colorful veggies.
Ingredients
Units
Scale
- Spaghetti squash noodles
- Red pepper, julienned
- Edamame or snow peas, optional
- Chopped peanuts for garnish
- 1 cups (237 ml) 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.
- To cook the squash: Cut the squash in half, remove the pulp and seeds, and lightly brush the inside with olive oil, salt, and 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°F (190°C), 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.
Notes
- For a creamier dressing, add a tablespoon or two of hot water while blending.
- Toasted sesame oil can be substituted for olive oil for a deeper, nuttier flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; the flavors will meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 8