Meatless Monday: Spaghetti Squash Noodles with Spicy Peanut Sauce

It's Meatless Monday. This recipe mimics the classic French cassoulet with onion, garlic, baby carrots, peppers, beans and tomatoes.

Go Meatless Monday is recognized by cities and countries all around the world. It's a day people unite around food.

Spaghetti squash is a unique vegetable, to be sure, but it’s the sauce in this recipe that’s likely to raise your eyebrows. Featuring ginger, hot sauce and – gasp – chocolate peanut butter, this dish is a taste experience you won’t forget! This recipe comes to use from Aditi & Nikhil of Confused Bawarchis.

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt.

Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

Spaghetti Squash Noodles with Spicy Peanut Sauce
Serves 2

For the spaghetti noodles:
1 large spaghetti squash, cut in half lengthwise and seeds taken out
1 cup spinach, cut in a chiffonade
1 cup shredded carrot
1 red onion, sliced lengthwise
5 tablespoons toasted spaghetti squash seeds
5-6 tablespoons mint cut in a chiffonade

For the spicy chocolate peanut sauce:
1 teaspoon minced ginger
2 cloves garlic, minced
1-2 teaspoons sriracha
1 teaspoons pepper
Salt to taste
2 teaspoons chocolate peanut butter (or plain peanut butter)
Juice of 1 lemon
Zest from 1 lemon
1 tablespoon rice vinegar
1 tablespoon soy sauce
Tiny splash of toasted sesame oil
2 tablespoons extra virgin olive oil

Preheat the oven to 375 degrees F. Line a baking sheet with parchment and place the squash halves, cut side up, on the baking sheet with a little drizzle of olive oil.

Bake for about 45 minutes or until the flesh pulls away in easy strands. In the last 15 minutes of baking, add the spaghetti squash seeds on to the same baking sheet on the side and allow them to toast.

In the meanwhile, place all of the sauce ingredients either in a small jar and with the lid on shake it well. Alternatively you could blend them in a blender. Taste for seasoning and set aside.

When squash is cool enough to handle, scrape the spaghetti strands out with a fork into a large bowl and add the onions, carrots, spinach and mint and mix it very gently. Pour a big splash of the dressing into the bowl and toss it gently. Top it off with the toasted squash seeds and enjoy the crunchy salad!

Nutritional Information (amount per serving)
Calories 415; Carbohydrates 35g; Cholesterol 0mg; Fiber 6g; Fat 28; Sodium 609mg; Sugars 7g; Protein 10g

According to the Dietary Guidelines for Americans, about half your calories should come from carbohydrates, typically about 250 grams (g). For example, a person who eats approximately 2,000 calories per day should take in about 250 grams of carbohydrates (2,000 divided by half equals 1,000 -- and 1,000 calories divided by 4 grams = 250 grams). A teaspoon of sugar is 4 grams.

Carbs and diabetes: People with diabetes must always focus on carbohydrates. Depending on individual health challenges, reliable sources indicate that most people with diabetes should not consume more than about 130 grams of carbohydrate each day.

* Source: Meatless Monday Recipe