Spaghetti Squash Salad With Thai Peanut Sauce
1 spaghetti squash, halved crosswise, seeds removed
1 large red pepper, stemmed, seeded, and chopped
1 cup shelled frozen edamame, cooked according to package direction, drained
1 medium carrot, shredded
2 large green onions, chopped
To make the source:
1/2 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
1/4 cup water
1 tablespoon maple syrup
1 tablespoon rice vinegar
2 cloves garlic, minced
1/4 cup roasted peanuts, chopped
1 lime, cut into wedges
Step 1. Preheat the oven to 375°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. In a small mixing bowl, combine the creamy peanut butter, reduced-sodium soy sauce, water, maple syrup, rice vinegar, and garlic.
Step 5. To serve, transfer the spaghetti squash mixture to a plate. Top with the creamy peanut butter mixture; sprinkle with the roasted peanuts; serve the lime wedge on the side.