Greek yogurt, lime, and peanut butter makes an ultra-creamy Thai-inspired sauce for this grain-free Thai “noodles.” Fresh ginger and maple syrup are added for balancing the flavor. The red bell pepper, purple onion and cilantro make this a fresh and colorful recipe to share at a barbecue or potluck.
3 medium or 2 large spaghetti squash
1½ teaspoon salt, divided
1 teaspoon minced garlic
½ cup smooth natural peanut butter, room temperature
½ cup Cabot Plain Greek Yogurt
3 tablespoons maple syrup
2 tablespoons fresh lime juice
1 to 2 teaspoons Sriracha or Sambal Oelek hot sauce, plus more for serving
1 teaspoon grated ginger
½ cup chopped fresh basil, divided
¼ cup chopped fresh cilantro, divided
1 cup thinly sliced red bell pepper
¼ cup finely diced red onion
chopped peanuts, for garnish
Prep: 25 mins | Cook: 45 mins | Total: 1 hr 30 mins
PREHEAT oven to 350°F. Line a large rimmed baking sheet with parchment.
CUT squash in half, scoop out seeds and place cut-side down on the prepared baking sheet. Transfer to the oven and roast until the spaghetti squash is just tender and the flesh pulls into strands when tested with a fork, 55 minutes to 1 hour 10 minutes depending on size. Remove from the oven, turn cut side up to cool.
MASH 1 teaspoon salt and garlic with the side of a knife to form a paste. Whisk peanut butter, yogurt, maple syrup, lime juice, hot sauce, ginger, the garlic paste and the remaining ½ teaspoon salt in a large bowl until smooth. Add ¼ cup basil and 2 tablespoons cilantro to the dressing and stir to combine
SCOOP the spaghetti squash out of the shell and mix into the peanut sauce in the bowl. Chill until cold.
TOP spaghetti squash mixture with red bell pepper and red onion, to serve. Top with the remaining ¼ cup basil and the remaining 2 tablespoons cilantro and peanuts. Serve with additional hot sauce.
Recipe and photo courtesy of Katie Webster.