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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
786
CALORIES
$3.67
PER SERVING
Ingredients
15 INGREDIENTS
2 SERVINGS
2 lbs spaghetti squash
halved lengthwise and seeded
lime wedges
for serving
1/4 cup scallions
sliced
1 medium carrot
shredded
1/4 tsp crushed red pepper
1 tbsp rice vinegar
1/4 cup tamari
1/4 cup fresh cilantro
chopped
1/2 cup red bell pepper
thinly sliced
1/4 cup roasted peanuts
chopped
1 tsp minced garlic
1/4 cup water
1 tbsp maple syrup
1/2 cup smooth natural peanut butter
1 cup edamame
thawed
Directions
10 STEPS
View Directions on Eating Well
Health Info
Macros
74g
CARBS
46g
FAT
33g
PROTEIN
Allowed on these diets
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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