Spaghetti Squash with Peanut Sauce

Have you tried spaghetti squash? I really like it, and it's easy to make! And then you can use them like any kind of noodle, with any flavoring you want. This recipe makes use of one of my absolute favorite ingredients: peanut butter! I can't wait to try more and more sauces with this. Plus as an added bonus, it's low carb! 

original recipe via familyfreshcooking.com

Grocery list items: 

1 medium spaghetti squash 

coconut milk 

cilantro 

peanuts 

scallion 

broccoli

So go ahead and make the basic sauce, and add any additional veggies you want! I had broccoli, which was good, but you could also add zucchini or some other type of greens. Maybe kale? 

Spaghetti Squash with Peanut Sauce 

1 medium spaghetti squash 

1/2 cup coconut milk 

3 tbsp peanut butter 

1 tbsp Thai red curry paste 

1 tbsp soy sauce 

2 tbsp fish sauce 

2 tsp sesame oil 

1/2 tsp ground ginger 

1/4 tsp cinnamon 

black pepper 

2 scallions, chopped 

1 head broccoli, steamed

1/2 cup peanuts, chopped 

1 handful fresh cilantro, chopped 

Start by cooking the spaghetti squash. You COULD do this in the oven, but it's easier in the microwave. Cut the squash in half and scoop out the seeds. Lay the halves cut side down on a damp paper towel. Stab through the skin a few times, to let out steam. (I was going to say poke, but stab is so much more dramatic.) Then cook in the microwave for about 10 min. It's done when the squash feels soft and the fibers come away easily like spaghetti when you scrape with a fork. 

While the squash cooks, make the peanut sauce. In a bowl, whisk together the coconut milk, peanut butter, curry paste, soy sauce, fish sauce, sesame oil, and spices. 

You can add your steamed broccoli now.

Prepare your garnish of cilantro, peanuts, and scallions. 

Scrape out the spaghetti squash and mix it with the sauce, then garnish. 

So delicious. Serve with sriracha, of course! How should I make spaghetti squash next time?

Spaghetti Squash with Peanut Sauce 
1 medium spaghetti squash
1/2 cup coconut milk
3 tbsp peanut butter
1 tbsp Thai red curry paste
1 tbsp soy sauce
2 tbsp fish sauce
2 tsp sesame oil
1/2 tsp ground ginger
1/4 tsp cinnamon
black pepper
2 scallions, chopped
1 head broccoli, steamed
1/2 cup peanuts, chopped
1 handful fresh cilantro, chopped
Directions: 
1. Cut the squash in half and scoop out the seeds.
2. Lay the halves cut side down on a damp paper towel. Stab through the skin a few times, to let out steam.
3. Cook in the microwave for about 10 min. It's done when the squash feels soft and the fibers come away easily like spaghetti when you scrape with a fork.
4. While the squash cooks, whisk together the coconut milk, peanut butter, curry paste, soy sauce, fish sauce, sesame oil, and spices in a bowl.
5. Add steamed broccoli
6. Scrape out the spaghetti squash and mix it with the sauce.
7. Garnish with peanuts, scallion, and cilantro and serve