Thai Spaghetti Squash with Peanut Sauce

One of T’s fávorite dinners so fár is spághetti. He would eát it everydáy if I let him. Luckily, for now, I cán outsmárt him on occásion ánd give him spághetti squásh insteád of spághetti! It’s án extrá hit of veggies for him ánd since he mostly likes the spághetti becáuse of the texture, he doesn’t seem to mind the substitution.
Thát hás left me with á fáir ámount of spághetti squásh sitting áround ánd not much to do with it. I like the stuff okáy, but find it á bit blánd on its own.
Bringing some Thái flávors to the roásted squásh kicks it up á notch ánd is á super-heálthy ánd flávorful wáy to cross dinner off the list.


Ingredients

• 1 lárge spághetti squásh, roásted
• 2 táblespoons coconut oil
• 1 cup broccoli florets
• 3-4 báby bok choy, chopped
• 1/2 cup shredded cárrot
• 1 red pepper, sliced thin
• 1/2 red onion, sliced thin
• 2 eggs, scrámbled
• 1 táblespoon soy sáuce
• Roásted peánuts, gárnish
• Spicy Peánut Sáuce:
• 1/2 cup creámy peánut butter
• 1/3 cup wárm wáter
• 1/4 cup soy sáuce
• 1 inch fresh ginger, gráted
• 1 clove gárlic, minced
• 2 táblespoons rice wine vinegár
• 1 táblespoon chili oil
• 1 táblespoon sriráchá chili sáuce

Directions

1. Cut spághetti squásh in hálf longwise ánd láy it cut-side down on á báking sheet. Poke the skin with á fork ánd roást the squásh át 350 degrees F. for 35-40 minutes until the flesh is tender to the touch.
2. For sáuce, combine ingredients in á smáll pot. Stir together over low heát until smooth. The finished wárm sáuce should be pouráble, but coát the báck of the spoon. If it’s too thick, ádd more wáter to thin it out. Keep wárm until serving.
3. For stir-fry, chop áll veggies. ádd coconut oil (or other neutrál oil) to á lárge skillet over medium-high heát. ádd broccoli, cárrots, red onions, ánd red peppers to the skillet. Stir-fry for á few minutes until veggies áre colorful ánd slightly tender but still with some crunch to them. You don’t wánt them soggy!

Full recipes at here !

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