1 medium to large Spaghetti Squash
1 Cup Cherry Tomatoes
1 Cup Shredded Carrots
1/4 Cup Peanut Butter
1 Tablespoon Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Cloves of Garlic - minced
1 teaspoon Fresh Ginger - minced
1/2 teaspoon Fresh Lemongrass (optional) - minced
Prep Time: 5-10 minutes
Cook Time: 30-45 minutes
Servings: 4 as entree
Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place the squash cut side down in a baking pan with a little bit of water on the bottom. Cover it with foil and cook for about 30-45 minutes depending on the size and thickness of your squash.
While the squash is in the oven, prepare the rest of your ingredients. Wash and prep the green beans and steam them for about 5-7 minutes, until they're soft but not mushy. Once they're cool, slice them in long diagonal strips to make them skinnier. Slice the tomatoes in half and cut the avocado into cubes. Put all of the ingredients except the avocado and basil in a large bowl.
Combine the peanut sauce ingredients in another bowl and whisk them all together.
The squash will be done when you can easily stick a fork through the skin, don't let it get too mushy though or all the "spaghetti" strands will stick together. Once the squash has cooled enough that you can touch it, use a fork to scrape apart the inside of the squash, pulling the flesh off of the skin. The flesh will fall apart into spaghetti-like strings.
Add the squash to your bowl of vegetables. Pour in the peanut sauce little by little until you have enough to coat everything but it isn't too soupy. If you have any left over you can use it as dipping sauce. Slice the basil and add that on top, along with the avocado. Enjoy!