Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.
Recipe courtesy of Food Network Magazine