# Thai Spaghetti Squash with Peanut Sauce

![Thai Spaghetti Squash](https://git.john.me.tz/jpm/Recipes/src/branch/master/images/thai_spaghetti_squash.webp "Thai Spaghetti Squash")

Cook time: 25 minutes

Yields: 4 servings

* 2 1/2 to 3 pound spaghetti squash, halved and seeded.
* 1/2 cup smooth natural peanut butter
* 1/4 cup soy sauce
* 1/4 cup water
* 1 tablespoon rice vinegar
* 1 tablespoon maple syrup
* 1 teaspoon garlic, minced
* 1/2 teaspoon red pepper flakes, crushed
* 1 cup edamame, garbanzo or lima beans
* 1/2 cup red bell pepper, halved and thinly sliced
* 1 medimu carrot, shreaded
* 1/4 cup sliced scallions
* 1/4 cup chopped peanuts
* 1/4 cup fresh cilantro
* Lime wedges

1. Prepare squash

    a. Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons of water. Microwave, uncovered, on high until flesh is tender (10-15 minutes)

    b. Rub cut rim of squash halves with oil and place cut-side down on a baking sheet. Bake until tender (40-50 minutes) at 400 degrees F.

When cool enough to handle, scrape flesh into a large bowl with a fork. Let cool for 10 minutes.

2. Sauce

Whisk together peanut butter, soy sauce, water, vinegar, maple syrup, garlic and red pepper flakes until smooth.

3. Combine

When squash has cooled, add beans, bell pepper, carrot and scallions in a bowl. Drizzle with peanut sauce, toss until coated.

4. Serve

Portion one heaping cup per bowl or microwave safe container. When ready to eat, garnish with peanuts, cilantro and lime wedges.

## Nutrition information

Per Serving:

* 419 calories
* protein 17.6g
* carbohydrates 32.8g
* dietary fiber 8.8g
* sugars 12.5g
* fat 24g
* saturated fat 3.7g
* vitamin a iu 3664.4IU
* vitamin c 32.8mg
* folate 169.7mcg
* calcium 93.2mg
* iron 2.8mg
* magnesium 72.1mg
* potassium 567.8mg
* sodium 855.9mg
* thiamin 0.2mg
* added sugar 3g

Exchanges:

* 5 1/2 fat
* 3 1/2 vegetables
* 1/2 lean protein
* 1/2 starch
