1.9 KiB
Thai Spaghetti Squash with Peanut Sauce
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
-
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.
- Sauce
Whisk together peanut butter, soy sauce, water, vinegar, maple syrup, garlic and red pepper flakes until smooth.
- Combine
When squash has cooled, add beans, bell pepper, carrot and scallions in a bowl. Drizzle with peanut sauce, toss until coated.
- 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