thai peanut spaghetti squash
Here’s a fun, healthy recipe to spice up your average weekday meal. The more the flavors sit and meld together, the better the dish gets. Take a look at the recipe video below!
Here is how I made it:
Thai Peanut Spaghetti Squash Recipe:
1 spaghetti squash
Rotisserie chicken, shredded
1 red bell pepper, thinly sliced
1 handful shredded carrots
1 bunch scallions, chopped
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons sesame oil
1/2 teaspoon ground ginger, or 1 teaspoon fresh ginger
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1-2 tablespoons water
1 teaspoon minced garlic
pinch of red pepper flakes
sesame seeds to top
steps:
- Slice your spaghetti squash in half (length-wise). Place face-down on a large microwave safe plate, and microwave for around 10 minutes, or until you can easy shred the squash.
- Meanwhile, heat a large pan to medium heat, and add 1 tablespoon sesame oil. Add the bell pepper and carrots and sauté for about 3-5 minutes.
- In a medium bowl, combine the peanut butter, other tablespoon sesame oil, soy sauce, ginger, water, garlic, and red pepper flakes.
- Once your spaghetti squash is microwaved, use a fork to shred into spaghetti-like noodles. Add the squash noodles to the pan with the pepper and carrots.
- Add the sauce and scallions, and sauté for a couple minutes.
- Remove from heat, and top with sesame seeds. I think the dish is best served cold- so refrigerate for a few hours or overnight until chilled! Enjoy!