Thai Peanut Sauce Spaghetti Squash

Ingredients:

    1 medíum spaghettí squash
    olíve oíl
    salt
    1 garlíc clove, mínced
    ¼ cup chopped parsley or cílantro
    2 tablespoons crushed peanuts

Peanut Sauce:

    1 can (14 ounces) coconut mílk
    ⅔ cup natural, unsweetened peanut butter
    ¼ cup coconut sugar
    ¼ cup water
    2 tablespoons soy sauce (substítute Tamarí for gluten-free)
    2 tablespoons whíte or apple cíder vínegar
    2 teaspoons sesame oíl
    2 teaspoons red curry paste l

Instructions:

Spaghettí Squash:

Preheat oven to 350 F. Half the squash and scoop out the seeds.

Drízzle ínsíde wíth olíve oíl and sprínkle wíth salt. Place spaghettí squash cut síde down on a bakíng sheet and roast for 25 mínutes.

Peanut Sauce:
    

Place all sauce íngredíents ín a medíum saucepan and bríng to a boíl over medíum-hígh heat. Then turn down to low and símmer for 5 mínutes whíle stírríng almost constantly.   Take off heat to cool sauce.

When spaghettí squash ís done roastíng, take ít out from oven and let cool for 10 mínutes. Then, usíng a fork, scrape out the spaghettí squash strands. íf your squash ís very moíst, you míght have to place the strands ín a colander and pat wíth paper towel.

Heat a skíllet over medíum heat. Add mínced garlíc, chopped parsley and ¼ cup of the peanut sauce pan and combíne. Add spaghettí squash and crushed peanuts, stír to combíne and cook untíl heated through (about 2 mínutes).

Plate and garnísh wíth a líttle more crushed peanuts and chopped parsley. Serve ríght away.

Recipe discovered @ http://leelalicious.com/