Ingredients

The following ingredients have 8 Servings
  • 1/2 pound of thin pasta
  • 1/2 tablespoon of toasted sesame oil
  • 1/2 tablespoon of canola oil
  • 2 tablespoons of peanut butter
  • 1/2 tablespoon of rice vinegar
  • 1 1/2 tablespoons of honey (can be substituted for agave for a vegan dish)
  • 2-3 tablespoons of soy sauce. I use closer to 3
  • 2 large garlic coves, minced
  • 1 teaspoon of ginger, freshly grated
  • 1/2 cup of green onion, chopped
  • 1/2 cup of fresh cilantro, chopped
  • handful of peanuts
  • sprinkle of sesame seeds
  • fresh lime wedges

Instruction

  • Cut the squash in half long ways (hot dog style) and coat with a thin layer or olive oil.
  • Place on a baking sheet and roast at 400 degrees F for 40 minutes. You’ll know the squash is done when a fork can be easily pressed into the outer skin of the squash.
  • While the squash roasts, whisk together the oils, peanut butter, vinegar, honey/ agave, soy sauce, garlic, and ginger in a large bowl.
  • Once the squash is done, let it cool slightly and then use a fork to separate the spaghetti from the skin.
  • Pour the peanut butter and soy mixture evenly into the squash skins. Toss to coat the spaghetti thoroughly.
  • Top the spaghetti with green onion, cilantro, peanuts, sesame seeds, and fresh lime.
  • ENJOY!!