Spaghetti Squash Peanut "Noodle" Bowls

- LW

The long stringy strands of spaghetti squash make a tasty (and healthy) substitute for noodles. Their slight crunchiness adds a great texture to this dish.

Ingredients
 1 large spaghetti squash (approx. 8 cups when cooked)

 1/2 cup coconut milk

 1/2 cup natural peanut butter (i.e. not the sugary Jiffy kind)

 1 tablespoon thai red curry paste

 1 tablespoon soy sauce

 2 tablespoon fish sauce

 2 teaspoons sesame oil

 pinch of ground ginger

 pinch of ground pepper

 a few drops of honey to taste

 1/2 cup chopped green onion, plus more for garnish

 1/2 cup salted peanuts, plus more for garnish

 chopped or sliced carrots (I did them in matchsticks, but grated would work too)

 chopped or sliced radishes (I did them in matchsticks)

chopped cilantro, for garnish

Directions
 Preheat oven to 375 with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to 1 hour. Remove squash from oven and let cool about 10 minutes.

<p class="MsoNormal" style="line-height: normal;"> Cut the squash in half from tip to tip (longways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

<p class="MsoNormal" style="line-height: normal;"> Whisk together coconut milk, peanut butter, curry paste, soy sauce, fish sauce, spices, and honey in a large bowl. Combine with cooked squash. Toss with green onion, chopped peanuts, carrots, and radishes. Garnish with cilantro and extra peanuts and green onions.

<p class="MsoNormal" style="line-height: normal;"> Serve warm, chilled, or at room temperature.