- 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)
- 2–3 tablespoons of soy sauce. I use closer to 3
- 2 large garlic coves, minced
- 1 teaspoon of ginger, freshly grated
- 1/2 cup of green onion, chopped
- 1/2 cup of fresh cilantro, chopped
- handful of peanuts
- sprinkle of sesame seeds
- fresh lime wedges
- Cut the squash in half long ways (hot dog style) and coat with a thin layer or olive oil.
- 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.
- While the squash roasts, whisk together the oils, peanut butter, vinegar, honey/ agave, soy sauce, garlic, and ginger in a large bowl.
- Once the squash is done, let it cool slightly and then use a fork to separate the spaghetti from the skin.
- Pour the peanut butter and soy mixture evenly into the squash skins. Toss to coat the spaghetti thoroughly.
- Top the spaghetti with green onion, cilantro, peanuts, sesame seeds, and fresh lime.