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Thai Spaghetti Squash Pasta
Total Time
1 hr
Servings: 2
  • 1 spaghetti squash
  • 1 cup of chopped broccoli
  • 1/2 onion
  • 1/2 red or green bell pepper
  • 1/4 cup of peanut butter
  • 1/4 cup water
  • 2 tablespoons of low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 4 cloves of garlic minced
To cook squash
  1. Bake the squash in the oven whole at 350F degrees for 45-50 minutes, or until squash is soft. It will cook quicker if you puncture a few wholes on the squash.
  2. Once the squash is done cooking, cut in half and remove seeds
  3. Use a fork to scrape the spaghetti strands out of the squash
To cook sauce
  1. In a saucepan, combine peanut butter, water, 2 cloves of minced garlic, soy sauce and rice vinegar over low heat
  2. Allow peanut butter to melt so the mixture becomes easy to combine
  3. Stir until mixture is smooth and creamy. The key is tasting to make sure everything is just right. Add more water, peanut butter, vinegar and soy sauce as needed
  4. Meanwhile, in a separate saucepan, sauté onion, pepper, broccoli and the other 2 cloves of garlic over medium heat
  5. When everything is cooked, combine squash, peanut butter and veggies separately to each plate to ensure you have the proper proportions of each
  6. Add red pepper flakes or Sriracha for an extra kick
Recipe Notes

This dish was extremely filling and yummy. Perfect for those with a wheat allergy who still want to enjoy pasta and Thai food! Or a great way to sneak in an extra serving of vegetables for the kiddies.