spaghetti squash with peanut sauce and edamame
Recipes
Dinner
Spaghetti Squash with Peanut Sauce & Edamame
This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the peanut sauce.
Ingredients
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- ½ cup smooth natural peanut butter
- ¼ cup reduced-sodium tamari or soy sauce
- ¼ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon minced garlic
- 1/4-1/2 teaspoon crushed red pepper
- 1 cup frozen shelled edamame, thawed (see ingredient note)
- ½ cup thinly sliced red bell pepper, slices cut in half crosswise
- 1 medium carrot, shredded
- ¼ cup sliced scallions
- ¼ cup chopped unsalted roasted peanuts
- ¼ cup chopped fresh cilantro
- lime wedges for serving
Directions
- Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When cool enough to handle, scrape flesh into a large bowl with a fork. Let cool for 10 minutes.
- Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, garlic and crushed red pepper in a small bowl until smooth.
- When the squash has cooled, add edamame, bell pepper, carrot and scallions to the bowl. Drizzle with the peanut sauce; toss to coat. Sprinkle with peanuts and cilantro. Serve with lime wedges.
