Vegan Spaghetti Squash Noodle Salad with Peanut Sauce

Savory ‘noodles’ with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

INGRIDIENT

½ small spaghetti squash, halved and seeded

⅓ cup peanut butter

2 tablespoons tamari

½ teaspoon agave syrup

¼ teaspoon sea salt

¼ teaspoon minced fresh ginger

¼ teaspoon minced garlic

½ lime, juiced

1 dash sriracha hot sauce (Optional)

1 cup shredded cabbage

1 cup chopped broccoli

1 small cucumber, cut into matchstick-size pieces

1 carrot, shredded

2 scallions, minced

1 sprig fresh mint, thinly sliced

¼ cup roasted, salted peanuts

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.

Step: 2

Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.

Step: 3

Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.

Step: 4

Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

NUTRITION FACT

Per Serving: 235 calories; protein 10.3g; carbohydrates 17.9g; fat 15.9g; sodium 834.3mg.

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