Savory ‘noodles’ with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
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.
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.
Per Serving: 235 calories; protein 10.3g; carbohydrates 17.9g; fat 15.9g; sodium 834.3mg.