Your Recipe

Recipe Tags:

Flexitarian Diet

Recipe Tags:

Food

Recipe Instructions:

Ingredients
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

½ cup smooth natural peanut butter

¼ cup reduced-sodium tamari or soy sauce

¼ cup water

1 tablespoon rice vinegar

1 tablespoon maple syrup

1 teaspoon minced garlic

1/4-1/2 teaspoon crushed red pepper

1 cup frozen shelled edamame, thawed (see Ingredient Note)

½ cup thinly sliced red bell pepper, slices cut in half crosswise

1 medium carrot, shredded

¼ cup sliced scallions

¼ cup chopped unsalted roasted peanuts

¼ cup chopped fresh cilantro

Lime wedges for serving


Directions
Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When cool enough to handle, scrape flesh into a large bowl with a fork. Let cool for 10 minutes.

Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, garlic and crushed red pepper in a small bowl until smooth.

When the squash has cooled, add edamame, bell pepper, carrot and scallions to the bowl. Drizzle with the peanut sauce; toss to coat. Sprinkle with peanuts and cilantro. Serve with lime wedges.