Vegan Spaghetti Squash Noodle Salad With Peanut Sauce Recipes
EASY VEGAN SPAGHETTI SQUASH WITH ROASTED VEGGIES
This delicious, noodly spaghetti squash features roasted veggies, crispy tofu and almond satay sauce for a Thai-inspired dish everyone will love. It's easy to make, keeps well, vegan, low carb and gluten-free.
Provided by Deryn Macey
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Turn the oven on to 450 F.
- To make the spaghetti squash, cut in half, scoop out the seeds and place face up on a baking tray. Roast in the oven for approximately 30-40 minutes until you can pierce the flesh with a fork and the squash easily peels away from the skin. Once it's cooked, remove from the oven, let it cool a bit until you can handle it, then drag a fork across the squash to create noodles. Spend a few minutes, scraping out all the squash into noodles.
- To make the roasted veggies, place on a baking tray, toss with 1 tsp of oil and sprinkle with salt, pepper and garlic powder. Roast in the oven at the same time as the squash for approximately 30 minutes until tender and browned.
- To make the tofu, cube and toss with a splash of soy sauce, a generous amount of black pepper, a pinch of garlic powder and the optional cornstarch or arrowroot powder. Either place on a baking tray and bake in the oven with the veggies and squash for about 30-40 minutes until browned and crispy.
- To make the sauce, vigorously whisk the ingredients together until smooth and creamy.
- To assemble, either scoop the spaghetti squash noodles into a bowl and top with the tofu and sauce or for a fun serving idea, create a spaghetti squash boat by piling everything into the noodled spaghetti squash, using the squash itself as a bowl.
- Serve with fresh cilantro, if desired.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 307 calories, Sugar 14 g, Sodium 179 mg, Fat 16 g, Carbohydrate 34 g, Fiber 9 g, Protein 13 g
SPAGHETTI SQUASH WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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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SPAGHETTI SQUASH WITH PEANUT SAUCE & EDAMAME
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5/5 (7)Calories 419 per serving
- Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When cool enough to handle, scrape flesh into a large bowl with a fork. Let cool for 10 minutes.
- Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, garlic and crushed red pepper in a small bowl until smooth.
- When the squash has cooled, add edamame, bell pepper, carrot and scallions to the bowl. Drizzle with the peanut sauce; toss to coat. Sprinkle with peanuts and cilantro. Serve with lime wedges.
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- Combine all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.
- Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.
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