Easy Thai Peanut Sauce Spaghetti Squash

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1 medium spaghetti squash
olive oil
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


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