This recipe was originally published on meatlessmonday.com
Spaghetti squash is a unique vegetable, to be sure, but it’s the sauce in this recipe that’s likely to raise your eyebrows. Featuring ginger, hot sauce and – gasp – chocolate peanut butter, this dish is a taste experience you won’t forget! This recipe comes to us from Aditi & Nikhil of Confused Bawarchis.
For the spaghetti noodles
- 1 large spaghetti squash, cut in half lengthwise and seeds taken out
- 1 cup spinach, cut in a chiffonade
- 1 cup shredded carrot
- 1 red onion, sliced lengthwise
- 5 tablespoons toasted spaghetti squash seeds
- 5-6 tablespoons mint cut in a chiffonade
For the spicy chocolate peanut sauce
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1-2 teaspoons sriracha
- 1 teaspoons pepper
- Salt to taste
- 2 teaspoons chocolate peanut butter (or plain peanut butter)
- juice of 1 lemon
- Zest from 1 lemon
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- tiny splash of toasted sesame oil
- 2 tablespoons extra virgin olive oil
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment and place the squash halves, cut side up, on the baking sheet with a little drizzle of olive oil.
Bake for about 45 minutes or until the flesh pulls away in easy strands. In the last 15 minutes of baking, add the spaghetti squash seeds on to the same baking sheet on the side and allow them to toast.
In the meanwhile, place all of the sauce ingredients either in a small jar and with the lid on shake it well. Alternatively you could blend them in a blender. Taste for seasoning and set aside.
When squash is cool enough to handle, scrape the spaghetti strands out with a fork into a large bowl and add the onions, carrots, spinach and mint and mix it very gently.
Pour a big splash of the dressing into the bowl and toss it gently.
Top it off with the toasted squash seeds and enjoy the crunchy salad!