* 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.
