VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE

Vegan Spaghetti Squash Noodle Salad with Peanut Sauce image

Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

Provided by Karen Barris Calabro

Categories Salad Vegetable Salad Recipes

Time 46m

Yield 4

Number Of Ingredients 16

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Ingredients

½ small spaghetti squash, halved and seeded
⅓ cup peanut butter
2 tablespoons tamari
½ teaspoon agave syrup
¼ teaspoon sea salt
¼ teaspoon minced fresh ginger
¼ teaspoon minced garlic
½ lime, juiced
1 dash sriracha hot sauce
1 cup shredded cabbage
1 cup chopped broccoli
1 small cucumber, cut into matchstick-size pieces
1 carrot, shredded
2 scallions, minced
1 sprig fresh mint, thinly sliced
¼ cup roasted, salted peanuts

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g