EASY THAI PEANUT SAUCE SPAGHETTI SQUASH

EASY THAI PEANUT SAUCE SPAGHETTI SQUASH
Author: LeelaLicious


INGREDIENTS
1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
¼ cup chopped parsley or cilantro
2 tablespoons crushed peanuts


Peanut Sauce:
1 can (14 ounces) coconut milk
⅔ cup natural, unsweetened peanut butter
¼ cup coconut sugar
¼ cup water
2 tablespoons soy sauce
2 tablespoons white or apple cider vinegar
2 teaspoons sesame oil
2 teaspoons red curry paste

INSTRUCTIONS
Spaghetti Squash:
Preheat oven to 350 F. Half the squash and scoop out the seeds.
Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.


Peanut Sauce:
Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
Take off heat to cool sauce.
When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.