1 medium spaghetti squash
Olive oil
Salt
1 garlic clove, minced
1/4 cup parsley or cilantro, chopped
2 Tablespoons peanuts, crushed
Peanut Sauce:
1 can (14 oz.) coconut milk
2/3 cup natural, unsweetened peanut butter
1/4 cup coconut sugar
1/4 cup water
2 Tablespoons soy sauce
2 Tablespoons white or apple cider vinegar
2 teaspoons sesame oil
2 teaspoons red curry paste
Directions:
Cook spaghetti squash as desired. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat. Scrape out spaghetti squash strands. If squash is very moist, place the strands in a colander and pat with paper towel. Heat a skillet over medium heat. Add garlic, parsley, 1/4 cup peanut sauce. Add spaghetti squash and crushed peanuts. Stir to combine and cook until heated through.
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