2cupssweet potato (peeled and diced (about 1 large sweet potato))
3/4cuppeanut butter ((almond or cashew butter also are tasty))
2-inchpiece ginger root (finely chopped or grated with a Microplane (peeled if not organic))
2clovesgarlic (minced or grated)
3tablespoonssoy sauce (use Tamari if gluten-free)
1/2cupcilantro (stemmed and chopped)
1/2cupdry roasted peanuts (chopped (or sub almonds or cashews)j)
Sriracha or your other favorite hot sauce (to taste)
For Spaghetti Squash
Preheat oven to 400 degrees F.*
Slice ends off the squash, then cut widthwise into halves (for bowlor rings. Run a knife around the interior of each piece to remove the seeds.
Place squash on an oven-safe cooling rack over a rimmed baking sheet and sprinkle both sides with salt. Let sit for 15 minutes to allow the salt to draw moisture out.
Wipe away excess salt and moisture, then bake for 30 minutes or until the squash is cooked to your liking.
Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
For Sweet Potato Peanut Sauce
Place the sweet potato and water into a small or medium sized saucepan (2-4 quarts).
Bring to a boil, then reduce the heat to medium and cook for 5-6 minutes, or until the sweet potato is fork-tender. DO NOT drain the water - it's needed for the sauce!
Add the remaining ingredients and cook for 1-2minutes, whisking to combine.
Remove from the heat and puree until smooth using an immersion blender, standard blender, or food processor.
If everything has gone to plan, the sweet potato peanut sauce will and spaghetti squash will be done cooking around the same time, giving you a chance to chop the cilantro and peanuts. Plate the spaghetti squash (or leave it in the skin if making "bowls"), and fluff the noodles with a fork. Top with the peanut sauce, cilantro, peanuts, and sriracha if you like. Leftovers keep well in the fridge for 3-5 days. Serves 4.
For microwave, slow cooker and pressure cooker instructions, check out this post.