Tuesday, May 9, 2017

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann, so please follow me there!

I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat.

Peanut Sauce Spaghetti Squash Bowls

Spaghetti squash, cooked
1/2 cup peanut butter (almond butter would also work well)
1/4 cup rice wine vinegar
1/4 cup soy sauce (or tamari, or coconut aminos)
1 clove garlic, grated
1/2 teaspoon grated ginger
crushed red pepper flakes
hot water, as needed

assorted vegetables, sliced - I used carrots, cucumber, bell pepper, sprouts, and cilantro

In a bowl, whisk together sauce ingredients. Slowly add hot water until it reaches desired consistency.
Pour sauce over squash and mix well.
Distribute among bowls and top with vegetables.
Garnish with cilantro and sriracha.


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