| Ingredient |
Amount |
Calories |
| Carrots, raw |
61g |
25kcal |
| Coriander (Cilantro) Leaves |
4.25g |
1kcal |
| Peppers, raw, red, sweet |
74.5g |
19kcal |
| Squash, all varieties, raw,Winter |
1360.78g |
463kcal |
| Maple Syrups |
14.9g |
39kcal |
| Peanuts |
28g |
159kcal |
| Garlic |
2.81g |
4kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
25g |
8kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
66.2g |
38kcal |
| Peppers, hot chili, red, raw |
0.45g |
0kcal |
| Peanut Butter, smooth |
125g |
735kcal |
| Edamame, frozen, unprepared |
155g |
188kcal |
| Rice, wine |
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.
