Thai Spaghetti Squash with Peanut Sauce
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.Advertisement
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.
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.
5 1/2 fat, 3 1/2 vegetable, 1/2 lean protein, 1/2 starch