Charles Theonia

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Crispy and refreshing flavors of this Kale, Fennel, & Apple Vegan Salad. Perfect for a healthy and satisfying meal.

This Thai-style dish combines the naturally sweet spaghetti squash with the rich, savory peanut sauce to make a tasty and filling vegan meal.

Ingredients: 1 spaghetti squash. 1/2 cup peanut butter. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon red pepper flakes. 1/4 cup water. 1/4 cup chopped peanuts for garnish. 2 green onions, thinly sliced for garnish. 2 tablespoons chopped cilantro for garnish.

Instructions: Preheat the oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork. While the squash is baking, prepare the peanut sauce. In a small saucepan, combine the peanut butter, soy sauce, maple syrup, lime juice, garlic, ginger, red pepper flakes, and water. Cook over medium heat, stirring constantly, until the sauce is smooth and heated through, about 5 minutes. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer the spaghetti squash strands to a large bowl and toss with the peanut sauce until well coated. Garnish with chopped peanuts, sliced green onions, and chopped cilantro before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

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