Spicy Asian Peanut Spaghetti Squash
It's spicy, creamy, crunchy and garlicky. There is much to love about this Spicy Asian Peanut Spaghetti Squash!
Ingredients
- 1 spaghetti squash, medium
- 1 tbsp chili garlic sauce
- 1/3 cup peanut butter creamy
- 1 tbsp soy sauce low sodium
- 1 tsp brown sugar
- 1 tsp chicken bouillon powder
- 1/2 cup coconut milk
- 1/4 cup peanuts, unsalted or lightly salted chopped
- 2 green onion thinly sliced
- lime wedges optional
Instructions
- Cook spaghetti squash and scrape out the meat and set it aside. See above for cooking options or click here for instructions on how to cook using Instant Pot.
- In a small sauce pan, on a low heat, slowly heat up the peanut butter. About 2-3 minutes.
- Add chili garlic sauce, soy sauce, brown sugar, chicken bouillon and stir until completely mixed and smooth - about 5 minutes.
- Add coconut milk to mix. Once it's completely mixed add chopped peanuts and quickly stir. Once the sauce starts to simmer, remove from heat.
- Gradually pour the sauce over the spaghetti sauce to your liking. Depending on the size of the spaghetti squash, the entire sauce may be too much.
- Garnish with green onions and (optional lime wedge) and serve while warm!