Thai Spaghetti Squash
Healthy, low carb Thai Spaghetti Squash is flavor packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 spaghetti squash
- 1 red bell pepper sliced thin lengthwise
- 1/4 cup chives finely chopped
- For the sauce:
- 1 garlic clove minced
- 4 tablespoons of peanut butter
- 2 tablespoon of lime juice
- 2 tablespoons soy sauce or Tamari if gluten free
- 1/2 tablespoon of honey
- 1/2 teaspoon of ground ginger
- 1/4 tsp siracha sauce if desired
Preheat oven to 375 degree F.
Slice the squash half and scoop out the seeds and pulp.
Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.
While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.
While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.
Cool squash to touch and then scrape the "noodles" out with a fork.
Place the "noodles" into the pan with the cooked peppers.
Add about 1/2 the sauce to start and continue adding to taste, stirring to combine.
Calories: 392kcal | Carbohydrates: 50g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 1253mg | Potassium: 892mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2660IU | Vitamin C: 94.5mg | Calcium: 125mg | Iron: 2.9mg