Spaghetti Squash with Peanut Sauce

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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.

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