Sesame Peanut Spaghetti Squash Recipes

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
• Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
• In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
• Enjoy!

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Steps:

• With a long fork, pierce the whole spaghetti squash several times.
• Place in microwave and microwave for 5 minutes on high.
• Turn and continue to microwave for an additional 5 minutes.
• Remove from microwave and allow to stand while prepareing remaining ingredients.
• Heat a wok over medium-high heat until hot and add sesame seeds.
• Cook and stir for 45 seconds or until golden brown.
• Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
• Process until mixture is coarsely pureed.
• Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
• Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
• Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
• Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
• Cut squash in half lengthwise and scoop out seeds.
• With a fork break the squash up into strings and divide on individual serving plates.
• Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
• Serve immediately.

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.