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. Source: EatingWell.com, July 2018

Carolyn Casner
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Ingredients

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.

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  • 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.

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.

Nutrition Facts

419 calories; 24 g total fat; 856 mg sodium. 32.8 g carbohydrates; 17.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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  • 4 star values: 1
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Rating: 4 stars
08/21/2018
The peanut sauce has good flavor and texture and I love the crunch of the red pepper. The only problem I have is that the spaghetti squash puts out so much water that despite draining it twice it made the dish really watery and the leftovers are sitting in a container with a puddle of water in my fridge. I'd make again but consider a drier noodle alternative. Read More