Sides · Squash September · vegetarian

Spaghetti Squash with Peanut Sauce

Fall is finally here! I know I’ve been ready for it for weeks, but it really is finally here!

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Football is back on the tube, cooler weather has swept over Oklahoma (kinda), and the PSL is back at Starbucks. I guess “Squash September” really has meaning now, you know?

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I’ve made this recipe once before and absolutely adored it. Most of the spaghetti squash recipes you find online have themselves mimicing spaghetti (what with the red sauce and meat), so it’s hard to find one that’s out of the ordinary. This one is totally out of the ordinary! It’s a great side dish to serve with a meal and it is sweet and spicy in all the right places.

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Spaghetti Squash with Peanut Sauce

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: Easy
  • Print

Roasted spaghetti squash tossed with a sweet and spicy peanut sauce made from scratch.

Ingredients

  • 1 spaghetti squash, halved & seeded
  • 2 TBS. olive oil
  • salt & pepper
  • 2 TBS. water
  • 2 TBS. peanut butter
  • 1 TBS. soy sauce
  • 2 TBS. rice vinegar
  • 1 TBS. water
  • 1 tsp. grated ginger
  • 1 garlic clove
  • 1/4 tsp. red pepper flakes
  • 1 tsp. cilantro (dried)
  • peanuts and cilantro, for topping

Directions

  1. Place spaghetti squash halves on a rimmed baking sheet, cut-side up. Brush with olive oil and sprinkle salt and pepper over the top. Roast at 400 degrees for 45-50 minutes or until squash is tender. Let cool while you make the sauce.
  2. Puree peanut butter, soy sauce, rice vinegar and water in a blender or food processor. Add ginger, garlic clove, red pepper flakes and cilantro and pulse until well blended.
  3. Scrape spaghetti squash out of shells with a fork into strands. Toss cooled squash with peanut sauce until strands are well coated. Season with salt and top each serving with peanuts.

Step-By-Step Instructions

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Place spaghetti squash halves, cut-side up, on a rimmed baking sheet. Brush with olive oil and sprinkle salt and pepper over the top.

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Roast at 400 degrees for 45-50 minutes or until tender. Drain of any excess water (my squash was really watery!). Let cool slightly while making sauce.

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To make the sauce, puree peanut butter, soy sauce, rice vinegar and water in a blender or food processor.

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Add ginger, garlic clove, red pepper flakes and cilantro to the peanut butter puree and pulse some more until everything is well combined.

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Scrape cooled spaghetti squash out of its shells with a fork, into strands. Toss squash with peanut sauce and season with salt. Top each serving with chopped peanuts and cilantro.

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