INGREDIENTS
1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
¼ cup chopped parsley or cilantro
2 tablespoons crushed peanuts
Peanut Sauce:
1 can (14 ounces) coconut milk
⅔ cup natural, unsweetened peanut butter
¼ cup coconut sugar
¼ cup water
2 tablespoons soy sauce (Tamari to make gluten-free)
2 tablespoons white or apple cider vinegar
2 teaspoons toasted sesame oil
2 teaspoons red curry paste
INSTRUCTIONS