Thai Spaghetti Squash with Peanut Sauce

Really good flavors and would make again with these changes: 1) Warm the peanut sauce; we put it on and it made the whole dish cold 2) Add more peppers 3) let the squash cool down more than 5 minutes and then it retains the water and doesn't make it watery My family loved it!

We loved this, but after I made some tweaks. First, my family would never let me get away with serving it as is, so I did separate out the recipe into two and did half squash/half noodles for their portion. I thought it was good with just the spaghetti squash, but it never would have been enough without the noodles to feed 3 of us as a dinner. Second, I thought the peanut sauce had to be cooked for a minute just to get it really smooth and cook the garlic through. Great flavors though!

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.