I got this yummy sauce I wanted to try and you know how much I love spaghetti squash…it was a match made in heaven! I got to use up leftover veggies I had too!
Be sure to watch my video for more tips and fun!
Cut a spaghetti squash in half, scoop out the seeds and guts, add a little oil, black pepper, garlic powder, onion powder and bake in a 420°F oven about 45 minutes, turning halfway. When it’s done, just use a fork to make the ‘noodles’.
While the squash is cooking, sauté some veggies, I used 2 carrots, 3 celery, 1 onion, 1 bunch of broccoli and 1 red pepper. Add 1/2 tsp black pepper, red chili pepper flakes and 1/4 tsp ground ginger. Once they’re about done, add a couple tbsp of minced garlic. Toss in spaghetti squash and Thai peanut sauce.