Spaghetti Squash Salad With Thai Peanut Sauce

Tantalize your taste buds.

Nutrition

Per serving: 363.59 calories, 15.87g protein, 23.75g fat, 28.95g carb, 7.34g dietary fiber, 4.26g saturated fat, 13.48g total sugar, 2.95g added sugar

Significant source for: Protein, Fiber, Magnesium, Phosphorus, Copper, Manganese, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

1 spaghetti squash, halved crosswise, seeds removed

1 large red pepper, stemmed, seeded, and diced

1 cup shelled frozen edamame, cooked according to package direction, drained

1 medium carrot, shredded

2 large green onions, chopped

4 servings Thai Peanut Sauce

1/4 cup roasted peanuts, chopped

preparation

step 1.

Preheat the oven to 400°F.

step 2.

Place the spaghetti squash on a baking sheet, cut side down. Bake for 30 to 35 minutes. Allow it to cool. Use a fork, gently tear out the flesh.

step 3.

In a large mixing bowl, combine the spaghetti squash, red peppers, shelled frozen edamame, carrots, and green onions.

step 4.

To serve, transfer the spaghetti squash mixture to a plate. Top with the creamy peanut butter mixture; sprinkle with the roasted peanuts.