Easy Thai Peanut Sauce Spaghetti Squash
INGREDIENTS
1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
¼ loving cup chopped parsley or cilantro
2 tablespoons crushed peanuts
Peanut Sauce:
1 tin (14 ounces) kokosnoot milk
⅔ loving cup natural, unsweetened peanut butter
¼ loving cup kokosnoot sugar
¼ loving cup water
2 tablespoons soy sauce (Tamari to brand gluten-free)
2 tablespoons white or apple tree cider vinegar
2 teaspoons toasted sesame oil
2 teaspoons blood-red curry paste
INSTRUCTIONS
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