Omg. I love spaghetti squash. I love peanut sauce. Typically, I don't cook with peanut sauce because, well, peanut butter and oil. However, I've found a delicious new way to make it that is so much lower in calories! I love PB2.
Check out the labels and click on "spaghetti squash" for all my spaghetti squash recipes!
1 medium spaghetti squash
salt, pepper, garlic powder
¼ c chopped parsley
2 tbsp crushed peanuts
green onions (I put green onions on everything)
1 can (14 ounces) light coconut milk
1/2 c PB2 (don't add the water, just leave it powdered)
¼ c Stevia (or sweetener that measures cup-for-cup like sugar)
2 tbsp soy sauce
2 tbsp white or apple cider vinegar
1 tsp sesame oil
2 tsp red curry paste
Spaghetti Squash: You can cook your spaghetti squash however you'd like. I always make mine like this: Preheat oven to 375 degrees. Place whole spaghetti squash on baking sheet and stab it all over with a fork. Bake for 45 min to 1 hr. I like to rotate my spaghetti squash about every 20 min. Let the squash cool, and slice it lengthwise down the middle. Scoop out the middle part with seeds, Use a fork to shred the spaghetti squash.
Peanut Sauce: Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
Take off heat to cool sauce.
To serve: I used a fork to pull up the noodles, sprinkled some salt, pepper, and garlic powder on them. Then I poured the sauce in and mixed. I actually ended up with a little extra sauce. Sprinkle parsley and crushed peanuts over the top. Enjoy!
Original recipe found here.