Best Vegan Spaghetti Squash Noodle Salad With Peanut Sauce Recipes

Easy Vegan Spaghetti Squash with Roasted Veggies image

Provided by Deryn Macey

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 15

2 small to medium spaghetti squash (or 1 very large one)
4 cups chopped broccoli
2 red bell peppers, sliced
1 medium white onion, sliced
1 tsp coconut oil, extra virgin olive oil or avocado oil
pinch of salt, pepper and garlic powder
1 package medium or firm tofu, cut into slabs
soy sauce or gluten-free-tamari
dusting of cornstarch or arrowroot powder (approx. 1-2 tbsp, optional, results in crispier tofu)
fresh cilantro, for serving (optional)
4 tbsp almond butter
2 tbsp sweet chili sauce
3 tbsp tamari or soy sauce
1 tsp apple cider vinegar
1/4 cup light coconut milk

Steps:

Turn the oven on to 450 F.
To make the spaghetti squash, cut in half, scoop out the seeds and place face up on a baking tray. Roast in the oven for approximately 30-40 minutes until you can pierce the flesh with a fork and the squash easily peels away from the skin. Once it's cooked, remove from the oven, let it cool a bit until you can handle it, then drag a fork across the squash to create noodles. Spend a few minutes, scraping out all the squash into noodles.
To make the roasted veggies, place on a baking tray, toss with 1 tsp of oil and sprinkle with salt, pepper and garlic powder. Roast in the oven at the same time as the squash for approximately 30 minutes until tender and browned.
To make the tofu, cube and toss with a splash of soy sauce, a generous amount of black pepper, a pinch of garlic powder and the optional cornstarch or arrowroot powder. Either place on a baking tray and bake in the oven with the veggies and squash for about 30-40 minutes until browned and crispy.
To make the sauce, vigorously whisk the ingredients together until smooth and creamy.
To assemble, either scoop the spaghetti squash noodles into a bowl and top with the tofu and sauce or for a fun serving idea, create a spaghetti squash boat by piling everything into the noodled spaghetti squash, using the squash itself as a bowl.
Serve with fresh cilantro, if desired.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 307 calories, Sugar 14 g, Sodium 179 mg, Fat 16 g, Carbohydrate 34 g, Fiber 9 g, Protein 13 g

Spaghetti Squash with Peanut Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.