Ingredients
- 1 spaghetti squash halved with seeds scooped out
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 2 limes juiced
- 2 tablespoons cilantro minced plus sprigs
- 2 tablespoons mint leaves minced plus sprigs
- 2 tablespoons basil minced plus sprigs
- 1/4 cup peanuts crushed
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- Preheat oven to 350F.
- On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
- Remove the squash from the oven and set aside to cool for 20 minutes.
- Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
- Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
- Continue scraping the flesh, until only the skin remains, which you can compost.
- Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
- Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
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