Vegan Spaghetti Squash Noodle Salad With Peanut Sauce Recipes

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SPAGHETTI SQUASH WITH PEANUT SAUCE



Spaghetti Squash with Peanut Sauce image

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.

VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE



Vegan Spaghetti Squash Noodle Salad with Peanut Sauce image

Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

Provided by Karen Barris Calabro

Categories     Vegetable Salads

Time 46m

Yield 4

Number Of Ingredients 16

½ small spaghetti squash, halved and seeded
⅓ cup peanut butter
2 tablespoons tamari
½ teaspoon agave syrup
¼ teaspoon sea salt
¼ teaspoon minced fresh ginger
¼ teaspoon minced garlic
½ lime, juiced
1 dash sriracha hot sauce
1 cup shredded cabbage
1 cup chopped broccoli
1 small cucumber, cut into matchstick-size pieces
1 carrot, shredded
2 scallions, minced
1 sprig fresh mint, thinly sliced
¼ cup roasted, salted peanuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
  • Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
  • Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g

VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE



Vegan Spaghetti Squash Noodle Salad with Peanut Sauce image

Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

Provided by Karen Barris Calabro

Categories     Vegetable Salads

Time 46m

Yield 4

Number Of Ingredients 16

½ small spaghetti squash, halved and seeded
⅓ cup peanut butter
2 tablespoons tamari
½ teaspoon agave syrup
¼ teaspoon sea salt
¼ teaspoon minced fresh ginger
¼ teaspoon minced garlic
½ lime, juiced
1 dash sriracha hot sauce
1 cup shredded cabbage
1 cup chopped broccoli
1 small cucumber, cut into matchstick-size pieces
1 carrot, shredded
2 scallions, minced
1 sprig fresh mint, thinly sliced
¼ cup roasted, salted peanuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
  • Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
  • Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g

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