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Soy-Peanut Spaghetti Squash Noodles


  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 1/2 pound of thin pasta
  • 1/2 tablespoon of toasted sesame oil
  • 1/2 tablespoon of canola oil
  • 2 tablespoons of peanut butter
  • 1/2 tablespoon of rice vinegar
  • 1 1/2 tablespoons of honey (can be substituted for agave for a vegan dish)
  • 23 tablespoons of soy sauce. I use closer to 3
  • 2 large garlic coves, minced
  • 1 teaspoon of ginger, freshly grated

For topping:

  • 1/2 cup of green onion, chopped
  • 1/2 cup of fresh cilantro, chopped
  • handful of peanuts
  • sprinkle of sesame seeds
  • fresh lime wedges

Instructions

  1. Cut the squash in half long ways (hot dog style) and coat with a thin layer or olive oil.
  2. Place on a baking sheet and roast at 400 degrees F for 40 minutes. You’ll know the squash is done when a fork can be easily pressed into the outer skin of the squash.
  3. While the squash roasts, whisk together the oils, peanut butter, vinegar, honey/ agave, soy sauce, garlic, and ginger in a large bowl.
  4. Once the squash is done, let it cool slightly and then use a fork to separate the spaghetti from the skin.
  5. Pour the peanut butter and soy mixture evenly into the squash skins. Toss to coat the spaghetti thoroughly.
  6. Top the spaghetti with green onion, cilantro, peanuts, sesame seeds, and fresh lime.
  7. ENJOY!!