I Love Carbs

I get it, #carbsarelife, but one taste of this salad won't have you missing them at all! Now that the Summer heat is officially here all I want to eat are light + refreshing meals and this new recipe definitely delivers. I was craving pad thai something fierce the other day, but the thought of heavy noodles in a thick peanut butter sauce just wasn't doing it for me. I remembered that I had a spaghetti squash that I was planning on going Italian with, but decided to go a different route which led me to make this Thai inspired cold spaghetti squash salad.  

crunchy, salty, colorful goodness

crunchy, salty, colorful goodness

This salad uses a variety of fresh veggies, roasted spaghetti squash, bright citrus and a lightened up peanut sauce that will put all your takeout cravings on the back burner. But my favorite part about this salad is the squash! I love cooking with spaghetti squash because not only is it super versatile, but you can eat a ton of it for very little calories~that's a straight win in my book. 1 cup of spaghetti squash only has about 40 calories, less than 10 grams of carbs and a good amount of fiber in a serving! 

The crunch of the peanuts is necessary

The crunch of the peanuts is necessary

This salad is absolutely delicious on it's own, but feel free to add some crispy tofu, shrimp or whatever protein you're feeling to make it a complete meal. 

Thai Inspired Spaghetti Squash Salad

For Salad

1/2 Large Roasted Spaghetti Squash 

1 Sliced Red Pepper

1 Cup Shredded Carrots

1 Cup Shredded Red Cabbage

1 Sliced English Cucumber (remove seeds, you can peel or leave the skin on, whatever your preference is)

1/2 Cup Roasted {Unsalted} Peanuts

2 Tblsp Black Sesame Seeds

2 Tblsp Fresh Chopped Cilantro

2 Tblsp Sliced Green Onion

For Peanut Sauce 

Juice of 1 lime + 1 Tsp Lime Zest

1/4 Cup Coconut Aminos {Trader Joe's}

1/4 Cup Rice Vinegar

1/3 Cup Powdered Peanut Butter {PB2 or Crazy Richard's are the brand's I use}

1 Tblsp Toasted Sesame Seed Oil + 1 Tsp Coconut Oil

1 Tblsp Sriracha or Asian Garlic Chili Sauce {my fave! Any Asain market will carry}

Little sprinkle of salt, pepper, ginger + garlic powder to taste

How To

*Squash Prep* Start by preheating your oven to 400 degrees F. Pierce spaghetti squash with a sharp knife several times + pop in microwave for 5-10 minutes, depending on the size. Once done in the mic, cut down the middle and remove seeds. Then place both halves of squash seed side up in a glass baking dish filled half way with water. Bake 20-30 minutes until you can shred the squash with a fork. After it's done cooking, use a fork to separate the spaghetti squash strands into a bowl and let cool. 

Once spaghetti strands are cooled, combine with the rest of the sliced vegetables in a large bowl. Add 1 tablespoon of peanuts, sesame seeds and green onion to the veggies, reserving the other tablespoon of each to top.

After the salad is assembled, whisk dressing ingredients together in a separate bowl. If you will be eating the salad immediately pour the dressing on to the salad and combine, topping with the rest of the peanuts, sesame seeds and green onions. If you will be eating this salad throughout the week, store the salad and dressing separately. 

 

Spaghetti Squash Salad

Thai Inspired Spaghetti Squash Salad