| Ingrédient |
Quantité |
Calories |
| Carottes |
61g |
25kcal |
| Coriandre |
4.25g |
1kcal |
| Poivron rouge |
74.5g |
19kcal |
| Courge d'hiver |
1360.78g |
463kcal |
| Sirop d'érable |
14.9g |
39kcal |
| Cacahuètes |
28g |
159kcal |
| Ail |
2.81g |
4kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
25g |
8kcal |
| Sauce soja à base de soja et de blé (shoyu), faible teneur en sodium |
66.2g |
38kcal |
| Poivrons, piment fort, rouge, cru |
0.45g |
0kcal |
| Beurre de cacahuète lisse |
125g |
735kcal |
| Edamame, congelé, non préparé |
155g |
188kcal |
| Riz, vin |
14.4g |
19kcal |
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.
