Thai Spaghetti Squash with Peanut Sauce

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 Thai-inspired peanut sauce.

Carolyn Casner
​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 

Nutrition Facts
Serving Size: generous 1 cup
Per Serving: 419 calories; protein 17.6g; carbohydrates 32.8g; dietary fiber 8.8g; sugars 12.5g; fat 24g; saturated fat 3.7g; vitamin a iu 3664.4IU; vitamin c 32.8mg; folate 169.7mcg; calcium 93.2mg; iron 2.8mg; magnesium 72.1mg; potassium 567.8mg; sodium 855.9mg; thiamin 0.2mg; added sugar 3g.
​Directions
  • Step 1: 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.
  • Step 2: Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, garlic and crushed red pepper in a small bowl until smooth.
  • Step 3: 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.
Tips
Ingredient Note: Edamame are easy to digest and exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available--frozen and fresh, in the pod and shelled--in large supermarkets, natural-foods stores and Asian markets.