Awesome Healthy Recipe Alert

ATTENTION - Awesome healthy recipe alert!


Ok I now that I have your attention, let's talk about this awesome new healthy recipe I tried last night and it's getting 2 thumbs up.  This Tai inspired dish, was super easy to make and was packed with flavor!

This recipe is gluten-free, vegan, and uses no refined sugar. The peanut sauce makes a great dip as well.Here is the low down on Easy Thai Peanut Sauce Spaghetti Squash

First off, here's what you'll need

 

Ingredients:

• 1 medium spaghetti squash
• olive oil or coconut oil
• salt
• 1 garlic clove, minced
• 1/4 cup chopped parsley or cilantro (I used chives)
• 2 tablespoons crushed peanuts

Peanut Sauce:

• 1 can (14 ounces) coconut milk
• 2/3 cup natural, unsweetened peanut butter
• 1/4 cup coconut sugar
• 1/4 cup water
• 2 tablespoons soy sauce (or liquid Braggs Aminos)
• 2 tablespoons white or apple cider vinegar
• 2 teaspoons sesame oil
• 2 teaspoons red curry paste

 

Directions

Spaghetti Squash:

1. Here is a little trick to cook your squash in half the time!  Cut some vent slices into it in a few places and microwave for 5 mins at a time (will be 10-15 total depending on the size of the squash and your microwave).  What you are looking for is for it to be soft, but not too soft or mushy.  This will make it much easier to cut in half and you'll only need a few minutes in the oven.
2. Preheat oven to 350 F. Half the squash and scoop out the seeds.
3. Drizzle inside with olive oil and seasoning.  I used pink salt, pepper, garlic granules and toasted garlic granules. Place spaghetti squash cut side down on a baking sheet and roast for app 10-15 minutes (if you par-cooked it.  Also will depend on the size of the squash.)

Peanut Sauce:

4. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
5. Take off heat to cool sauce.
6. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
7. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
8. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.

 

Enjoy!!

 

 

* If you are interested in learning more about clean eating, having access to healthy recipes, natural product tips, healthier holiday recipes and more, please reach out and ask to join my free Clean Eating Rocks group held on Facebook.  Email me at heatherchristine312@gmail.com