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1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
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½ cup smooth natural peanut butter
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¼ cup reduced-sodium tamari or soy sauce
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¼ cup water
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1 tablespoon rice vinegar
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1 tablespoon maple syrup
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1 teaspoon minced garlic
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1/4-1/2 teaspoon crushed red pepper
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1 cup frozen shelled edamame, thawed (see Ingredient Note)
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½ cup thinly sliced red bell pepper, slices cut in half crosswise
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1 medium carrot, shredded
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¼ cup sliced scallions
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¼ cup chopped unsalted roasted peanuts
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¼ cup chopped fresh cilantro
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Lime wedges for serving
Spaghetti Squash with Peanut Sauce & Edamame
This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the peanut sauce.
Nutrition Information
262
Calories
21g
Carbohydrates
14g
Protein
667mg
Potassium
9g
Fiber
3g
Sugar
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