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Time
40 min
Level
Basic
Author
eatingwell

Thai Spaghetti Squash with Peanut Sauce

high-fiber
Note
Ingredient Note: Edamame are easy to digest and exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available--frozen and fresh, in the pod and shelled--in large supermarkets, natural-foods stores and Asian markets.
Instructions
1
Place halved lengthwise and seeded squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When cool enough to handle, scrape flesh into a large bowl with a fork. Let cool for 10 minutes.
2
Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, minced garlic and crushed red pepper in a small bowl until smooth.
3
When the squash has cooled, add shelled thawed edamame, thinly sliced bell pepper, shredded carrot and sliced scallions to the bowl. Drizzle with the peanut sauce; toss to coat. Sprinkle with chopped peanuts and chopped cilantro. Serve with lime wedges.
Micro nutrients
Total weight
399.5g
Carbs
37.26g
Dietary fiber
8.71g
Sugar
12.95g
Fats
23.5g
Saturated
4.11g
Poly
6.22g
Mono
9.24g
Proteins
16.45g
Calcium
41.07%
Iron
45.31%
Magnesium
39.27%
Vitamin A
12382.48%
Vitamin C
189.22%
Vitamin D
0mg
Vitamin B6
10.27%
Vitamin B12
0mg
Cholesterol
0mg
Sodium
190.45%
Potassium
72.25%
Percentages are based on a diet of 2000 calories a day.
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