This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter.
Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the peanut sauce.
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.
When the squash has cooled, add edamame, bell pepper, carrot and scallions to the bowl.
Drizzle with the peanut sauce; toss to coat.
Sprinkle with peanuts and cilantro.
Serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
