Recipes
Spaghetti Squash with Peanut Sauce & Edamame
- Noodles
This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the peanut sauce.
Ingredients
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1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
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½ cup smooth natural peanut butter
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¼ cup reduced-sodium tamari or soy sauce
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¼ cup water
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1 tablespoon rice vinegar
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1 tablespoon maple syrup
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1 teaspoon minced garlic
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1/4-1/2 teaspoon crushed red pepper
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1 cup frozen shelled edamame, thawed (see Ingredient Note)
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½ cup thinly sliced red bell pepper, slices cut in half crosswise
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1 medium carrot, shredded
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¼ cup sliced scallions
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¼ cup chopped unsalted roasted peanuts
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¼ cup chopped fresh cilantro
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Lime wedges for serving
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