Peanut Butter Cold Sesame Noodles with Spaghetti Squash

Ingredients:

  • 1 roasted spaghetti squash

  • 2 heaping TBSP peanut butter

  • 2 TSP sesame oil

  • 1 TSP coconut aminos

  • 1 TBSP maple syrup

  • 2 TSP sriracha

Directions:

For the spaghetti squash:

  1. Preheat oven to 350.

  2. Form a dotted line with knife punctures along two sides of the spaghetti squash - lengthwise (where you will eventually cut the squash through 2 equal halves).

  3. Microwave (whole, only with small dotted line cuts) spaghetti squash for 5 minutes. Take out and let cool. Once cool, easily cut through the dotted line so you have 2 equal halves of spaghetti squash.

  4. Spoon out the excess “pulp” and seeds in the middle of the squash.

  5. Spray olive oil spray on open halves and add salt + pepper.

  6. Place spaghetti squash halves face down and bake for 40 minutes. Take out of the oven and easily shred spaghetti squash with a fork.

For the peanut sauce:

  1. Combine all ingredients in a bowl and microwave for 30 seconds.

Combine spaghetti squash with peanut sauce and let sit for an hour or overnight. Top with green onions, sesame seeds, and red pepper flakes for added flavor!! Best enjoyed cold!! (But also still good warm!!)