Thursday, February 5, 2015

Thai Peanut Spaghetti Squash

     The Spaghetti Squash possibilities never cease to amaze me!!!  Whip together this home made Peanut Butter Thai sauce and have your own little piece of the orient in your own kitchen.  This is so easy and so richly delicious, you must give this a try soon!!!  This makes enough for 4-6 servings, so invite your friends, .... or keep it to your self and have plenty for left overs!!!  ;)

Large Spaghetti Squash, cut in half horizontally, remove seeds and strands
1/2 cup Vitacost Peanut Butter
1/2 cup Hoisin Sauce
1/4 cup Rice Vinegar
2 Tablespoons Soy Sauce
1 Tablespoon Sriracha
8oz Sugar Snap Peas, cooked
12 oz shelled and cooked Shrimp
2 Tablespoons fresh Cilantro Leaves
2 Green Onions, diced

     Slice Squash in half, remove seeds and strands and place face down in foil lined pan at 375 for an hour and half.  Remove and turn face up, fluff strands.  While baking, combine Peanut Butter, Hoisin Sauce, Soy Sauce, Rice Wine Vinegar, and Sriracha til well blended.  Drizzle thru Spaghetti Squash cavity, top with cooked Sugar Snap Peas, Shrimp, Cilantro and Green Onions.  Enjoy  ;)

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