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Thai Spaghetti Squash with Peanut Sauce
This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce.
5
905
65
40 min
TOTAL TIME
777
CALORIES
$3.62
PER SERVING
Ingredients
15 INGREDIENTS
2 SERVINGS
1/4 cup scallions
sliced
1 medium carrot
shredded
lime wedges
for serving
2 1/2 lbs spaghetti squash
halved lengthwise and seeded
1/4 cup reduced sodium tamari sauce
1/4 cup fresh cilantro
chopped
1/4 tsp crushed red pepper
1 tsp minced garlic
1/4 cup water
1 tbsp maple syrup
1/2 cup smooth natural peanut butter
1/2 cup red bell pepper
thinly sliced, slices cut in half crosswise
1 cup frozen shelled edamame
thawed
1/4 cup unsalted roasted peanuts
chopped
1 tbsp rice vinegar
Directions
10 STEPS
View Directions on Eating Well
Health Info
Macros
72g
CARBS
46g
FAT
33g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
Contains these allergens
PEANUTS
SOYBEANS
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
How can I make my spaghetti sauce more flavorful?
Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
Why is my spaghetti pasta gummy or mushy?
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