I’m sure you guys have learned by now that I love anything thai and anything containing peanuts/peanut sauce. On my site you will find a Thai Peanut Sauce with tofu/vegetables/millet, a Tofu & Kale Bowl with Curried Peanut Sauce, a Thai Quinoa Casserole, and Spicy Peanut Butter Tofu with Fried Rice. I wasn’t lying . . . the obsession is real.
I loved this Thai Peanut Sauce . . . the coconut milk makes it super creamy! Sean usually isn’t the biggest spaghetti squash fan, but he loved this meal so I win! Let me know what you guys think of this recipe ❤
Ingredients – Squash
-1 medium spaghetti squash
-Extra virgin olive oil
-Pink himalayan salt
-1 garlic clove, minced
-1/4 Cup parsley, chopped
-2 Tablespoons peanuts, crushed
Ingredients – Peanut Sauce
-1 can (14 oz) coconut milk
-1/4 Cup coconut sugar
-1/4 Cup water
-2 Tablespoons Tamari
-2 Tablespoons white vinegar or *apple cider vinegar*
-2 teaspoons sesame oil
-2 teaspoons red curry paste
Directions: Peanut Sauce
-Preheat the oven to 350°F. Halve the squash & scoop out the seeds
-Drizzle the inside with olive oil & sprinkle with salt. Place squash cut side down on a baking sheet & roast for 25 minutes
-When spaghetti squash is done roasting, take it out from the oven & let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very wet you might have to place the strands in a colander & pat with a paper towel
Directions: Peanut Sauce
-Place all sauce ingredients in a medium saucepan & bring to a boil over medium – high heat. Then, turn to low & simmer for 5 minutes to thicken the sauce, while stirring constantly
-Take off heat once thickened
-Heat a skillet over medium heat. Add minced garlic, chopped parsley, & 1/4 Cup of the peanut sauce & combine. Add spaghetti squash & crushed peanuts, stir to combine, & cook until heated through, about 2 minutes ***This is the step where I added broccoli, asparagus, sprouts, kale, & yellow pepper***
-Plate & garnish with a little more crushed peanuts & chopped parsley
XOXO
