Spaghetti Squash With Peanut Sauce and Soy-Roasted Seeds

What are your problem cravings? I have a few. Brownies, chips, gin & tonics, homemade macaroni and cheese. Why are some of the best tasting things, also the worst things for you? Why does cocoa taste so good when mixed with flour and eggs and sugar? My goal is to always create recipes that taste incredibly satisfying. You practically inhale it, and the bag of lays in your cupboard is the last thing you’re thinking about, because you’re too busy eating something delicious. A lot of people frown at the idea of starting to eat healthy, or going on a dreaded diet. But I’ve never once considered myself on a diet. Although, I do restrict myself from things. But basically all I try to do, is eat healthy, but make it interesting, so I don’t get distracted and want to binge eat something bad for me. Eating healthy has a bad rep. People think it’s all boring salads and cucumbers. A healthy meal can be as satisfying as thai takeout. And that’s what I think about when developing my recipes. It needs to wow me. I don’t want to start thinking my food is boring, or I’ll find something that isn’t (like brownies).

I don’t know about all of you, but I’m getting so eager for warmer weather! I actually don’t mind snow and cold weather that much. But yesterday I was thinking about last summer and all the things I did. I went picking strawberries and made strawberry pie, I picked flowers multiple times a week (some for edible garnishes and some for a vase on my table), I took part in open farm day where you visit farms all over the island and learn a ton of interesting stuff, I went picking apples, I went digging clams (and then made my Steamed White Wine Coconut Clams recipe), I climbed to the top of a bunch of lighthouses, and visited the butterfly house for the first time ever. It was such an eventful summer, and I want to try to make this one even better! I already have plans to take a tour at a certain winery. And plans to start a garden with my mom! We started compost buckets specifically for the garden we’re planting. I’m so excited.

I suppose summer is still a while away, though. We still need to go through spring first! I actually love spring, too. And all the delicious green vegetables that are in season! I love rain, too. After all, april showers brings may flowers 🙂


Spaghetti Squash With Peanut Sauce and Soy-Roasted Seeds

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2
  • Yield: 2 spaghetti squash bowls

Ingredients

  • 1 spaghetti squash
  • 1/8 tsp. white vinegar
  • 1/4 tsp. honey
  • 1/4 tsp. ground ginger
  • 1/4 tsp. soy sauce
  • 2 tbsp. olive oil
  • 2 green onion
  • 2 sprigs of cilantro

Peanut Sauce Ingredients:

  • 1/2 c natural creamy peanut butter
  • 1 tbsp. soy sauce
  • 1/2 tsp. ground ginger
  • 1 tbsp. fresh lime juice
  • 1 tbsp. honey
  • 1/2 c water

Directions

  1. Preheat oven to 400.
  2. Cut in half and remove the seeds and set them aside (I use my hands. Sometimes they're your best tool).
  3. Set spaghetti squash halves with the insides facing up on a baking sheet with parchment paper. Drizzle with olive oil, and sprinkle with salt & pepper.
  4. Bake for 30 minutes.
  5. Separate any stringy bits from the seeds, then wash and drain.
  6. Dry slightly with paper towel.
  7. In a small dish, mix the seeds, 1/4 tsp soy sauce, 1/4 tsp ground ginger, 1/8 tsp white vinegar and 1/4 tsp honey. Let sit until the spaghetti squash has been cooking 30 minutes.
  8. Add the seeds to the baking sheet and bake everything an additional 10-15 minutes.
  9. In another small dish mix the peanut sauce ingredients. (Add more water if the sauce seems a bit thick).
  10. Using a fork, scrape out all the spaghetti "noodles" from the squash and into a bowl.
  11. Toss with the peanut sauce.
  12. Return noodles to the spaghetti squash skin (or a serving bowl).
  13. Garnish with the squash seeds, green onion and cilantro. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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