Spaghetti Squash Salad With Thai Peanut Sauce
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.