Sauce Recipe ❘ Vegan Spaghetti Squash Noodle Salad with Peanut Sauce

Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

Ingredients

• ½ small spaghetti squash, halved and seeded
• ⅓ cup peanut butter
• 2 tablespoons tamari
• ½ teaspoon agave syrup
• ¼ teaspoon sea salt
• ¼ teaspoon minced fresh ginger
• ¼ teaspoon minced garlic
• ½ lime, juiced
• 1 dash sriracha hot sauce
• 1 cup shredded cabbage
• 1 cup chopped broccoli
• 1 small cucumber, cut into matchstick-size pieces
• 1 carrot, shredded
• 2 scallions, minced
• 1 sprig fresh mint, thinly sliced
• ¼ cup roasted, salted peanuts

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
2. Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
3. Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
4. Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

Nutrition Facts

• calories234.6
• carbohydrateContent17.9 g
• fatContent15.9 g
• fiberContent4.1 g
• proteinContent10.3 g
• saturatedFatContent3 g
• sodiumContent834.3 mg
• sugarContent5.8 g