Spaghetti Squash Salad With Thai Peanut Sauce

Makes servings

Macronutrients: 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: 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.

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Ingredients

Recipe Ingredients:

Preparation

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.

Preparation Instructions: