Every few recipes I make something that I could eat for months at a time, for every meal, and not get sick of. This is one of those recipes and I'm so pleased with myself I could CRY. Plus it's low-carb for those of you who are into that sort of thing.
It's also fantastic for us lazy folks who don't necessarily want to wait 45 minutes while spaghetti squash bakes as you can cook it in the microwave. Who knew!?
WHAT YOU NEED:
1 spaghetti squash
1 red onion
1 cup shredded carrots (I used tricolor)
2 tbsp peanut butter
2 cloves garlic
1/2 inch ginger
1 tbsp rice vinegar
1 tbsp soy sauce or liquid aminos
WHAT TO DO:
Cut your spaghetti squash in half OR employ someone else for this task bc it's hard AF
Scoop out seeds and add 2 tbsp of water
Cover with a damp paper towel and microwave each half for 12 minutes
Alternatively you can bake the entire thing for 45 mins at 400 degrees
While the squash is cooking, add onion, carrots, and scallions to a TEFLON pan with 1/4 cup water. Sauté until water evaporates, stirring frequently. If you don't have a teflon pan you will probably need to use a little oil for this step.
Scoop spaghetti squash into a bowl and add sautéed veggies on top.
Blend peanut butter, lime juice, garlic, ginger, soy sauce or liquid aminos, and rice vinegar
Mix sauce onto your pile of deliciousness and garnish with cilantro, mint, and crushed peanuts
Made 3 portions.