Isn’t the name for this dish fun- Peanuty Spaqoodles, I could say it all day long! 🙂 Such a healthy and a crunchy alternative to pasta that you are going to love it with the peanut sauce.
We’ve been trying to eat as healthy as we can ‘coz like everyone else we love to satisfy our not-so-healthy cravings every now and then. We try to eat fresh and healthy on the weekdays and leave the weekend for some indulgence. Spaghetti squash is such a great vegetable to include in your diet if you are watching your carbs and once roasted in the oven- it still retains it’s crunch (much unlike butternut squash).
We have been doing some research on low carb meals and came across this recipe that used spaghetti squash noodles and were absolutely in love with it.
We just threw in our fav sauces to make the spicy peanut sauce and since the Spaqoodles absorb all the goodness of the sauce without making it all mushy it’s hard not to like it.
Here is our recipe for a perfect Meatless Monday:
- 1 large spaghetti squash, cut in half lengthwise and seeds taken out
- 1 cup spinach, cut in a chiffonade
- 1 cup shredded carrot
- 1 red onion, sliced lengthwise
- 5 tablespoons toasted spaghetti squash seeds
- 5-6 tablespoons mint cut in a chiffonade
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1-2 teaspoon sriracha
- 1 teaspoon pepper
- Salt to taste
- 2 teaspoon chocolate peanut butter (or plain peanut butter)
- juice of 1 lemon
- Zest from 1 lemon
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- tiny splash of toasted sesame oil
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment and place the squash halves, cut side up, on the baking sheet with a little drizzle of olive oil.
- Bake for about 45 minutes or until the flesh pulls away in easy strands. In the last 15 minutes of baking, add the spaghetti squash seeds on to the same baking sheet on the side and allow them to toast.
- In the meanwhile, place all of the sauce ingredients either in a small jar and with the lid on shake it well. Alternatively you could blend them in a blender. Taste for seasoning and set aside.
- When squash is cool enough to handle, scrape the spaghetti strands out with a fork into a large bowl and add the onions, carrots, spinach and mint and mix it very gently.
- Pour a big splash of the dressing into the bowl and toss it gently.
- Top it off with the toasted squash seeds and enjoy the crunchy salad!
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