# Components:
→ Spaghetti Squash Base
01 - 2 medium spaghetti squash
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Vegetable Filling
05 - 1 red bell pepper, thinly sliced
06 - 1 cup shredded carrots
07 - 1 cup snap peas, halved
08 - 2 green onions, sliced
09 - 2 tablespoons chopped fresh cilantro
10 - 1/4 cup roasted peanuts, roughly chopped
→ Thai Peanut Sauce
11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon honey or maple syrup
16 - 1 tablespoon toasted sesame oil
17 - 2 teaspoons sriracha or chili garlic sauce, to taste
18 - 2 to 4 tablespoons warm water, as needed
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then sprinkle salt and black pepper evenly.
03 - Arrange squash halves cut side down on the baking sheet and roast for 35 to 40 minutes until flesh is tender and strands separate easily.
04 - Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha in a medium bowl. Incorporate warm water gradually until sauce is smooth and pourable.
05 - In a large bowl, mix red bell pepper, carrots, snap peas, and half the green onions.
06 - Let squash cool slightly, then use a fork to scrape flesh into strands, leaving a half-inch border to maintain shell integrity. Add strands to the vegetable mixture.
07 - Pour most of the peanut sauce over combined vegetables and squash, tossing gently to coat.
08 - Return mixture to squash shells. Drizzle with remaining sauce.
09 - Top with chopped peanuts, fresh cilantro, and the rest of the green onions. Serve warm.
