2medium-largeThai peppers, chopped (seed for less heat)
1/4cupchopped fresh cilantro
chopped roasted peanuts and lime wedges, for garnish
Preheat oven to 350˚. Cut squash in half lengthwise, remove membranes and seeds, brush lightly with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for 55–60 minutes, until flesh shreds easily with a fork. Cool slightly, remove flesh into strands with a fork, and set aside.
In a large, deep sauté pan, heat sesame oil over medium-low heat. Add ginger, garlic, coriander, and peppers; sauté until fragrant and tender, 3 minutes. Stir in salt. Add squash threads and toss; add cilantro and toss until well combined. Serve immediately, garnished with peanuts and a squeeze of lime.
Thai-Spiced Roasted Spaghetti Squash
Amount Per Serving
Calories 157Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Total Carbohydrates 20g7%
* Percent Daily Values are based on a 2000 calorie diet.