Ever since I got engaged in November I have been trying my best to eat less carbs...I mean have you ever tried on wedding dresses? Most of the designer gowns come off the runway and go right to the Trunk Shows, so yea were talking size 2 and less. Needless to say the less bloat the better. Although I am trying to eat healthier I still want to enjoy my meals especially after a long work day. This dish is truly crave-able because it has one of the most craved ingredients in it, Peanut Butter. The peanut butter gives it the creamiest most delicious texture, the soy sauce gives it the perfect umami salty bite and the lime and cilantro both cut through the richness with their fresh flavor. Peanut Butter noodles in an Asian Restaurant can really pack a punch in the carb/calorie department but swapping the pasta out for Spaghetti Squash makes this almost guilt free. And hey it is Vegan and Gluten Free (if you use GF soy sauce)!
- 1 Large Spaghetti Squash
- 3 Tablespoons of Chunky Peanut Butter (or whatever kind you like, creamy will work as well)
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 1/4 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Sesame Oil (optional)
- 2 Tablespoons of Freshly Squeezed Lime Juice and more for Garnish
- 1 Medium Garlic Glove
- 1.5 Teaspoons freshly grated peeled Ginger
- 1 Tablespoon Water
- Freshly Chopped Cilantro
- Black Sesame Seeds or Chopped Peanuts (Garnish) (optional)
- Preheat the oven to 400F.
- Cut the Spaghetti Squash lengthwise and brush the inner flesh with Olive Oil and Season with Salt, Black Pepper and a squeeze of fresh Lime juice.
- Roast on a parchment lined sheet pan cut side down.Roast for roughly 45 minutes or until you can easily puncture the outside skin with a fork. While the squash is roasting make the sauce.
- When the squash is done, scrape the inside of the squash into strands with a fork, it will resemble spaghetti. Leave it a little al dente so it has a slight bite like pasta.
- In a food processor or bullet blender, puree the peanut butter, soy sauce, rice vinegar, lime juice water, grated ginger, garlic clove, Sesame oil, and red pepper flakes. In a large pan or pot on low heat toss the cooked spaghetti squash with the sauce until the sauce is fully incorporated. Plate and season with salt and pepper as needed but the soy is salty so you may not need it. Squeeze Fresh lime juice over the top and top with fresh chopped Cilantro and Black Sesame Seeds or Chopped Peanuts. Serve and enjoy!