# Components:
→ Spaghetti Squash
01 - 2 medium spaghetti squash
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Vegetable Filling
05 - 1 red bell pepper, thinly sliced
06 - 1 cup shredded carrots
07 - 1 cup snap peas, halved
08 - 2 green onions, thinly sliced
09 - 2 tablespoons fresh cilantro, chopped
10 - 1/4 cup roasted peanuts, roughly chopped
→ Thai Peanut Sauce
11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon honey or maple syrup
16 - 1 tablespoon toasted sesame oil
17 - 2 teaspoons sriracha or chili garlic sauce, to taste
18 - 2 to 4 tablespoons warm water, as needed
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise and remove seeds. Brush the cut sides evenly with olive oil and season with salt and pepper.
03 - Arrange squash halves cut side down on the prepared baking sheet. Roast 35–40 minutes, until the flesh is fork-tender and strands separate easily.
04 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, and sriracha. Add warm water one tablespoon at a time until smooth and pourable.
05 - In a large bowl, combine bell pepper, carrots, snap peas, and half the green onions.
06 - Once roasted and cool enough to handle, use a fork to gently scrape squash into strands, retaining a 1/2-inch border to keep shells intact. Transfer strands to the bowl with vegetables.
07 - Add most of the peanut sauce to the squash and vegetable mixture. Toss gently to coat.
08 - Fill empty squash shells with the vegetable-squash mixture. Drizzle remaining sauce over the top.
09 - Garnish with chopped peanuts, cilantro, and the remaining green onions. Serve warm.
