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Thai Spaghetti Squash




Source of Recipe


LowCarbRecipeBox


Recipe Introduction


The original recipe was 508 grams of carb for the total recipe, serves 6-8 Here's the makeover for a side dish that is now chilling in my refrigerator. First of all the original called for a pound of spaghetti for 8 people. My side dish calls for a pound of spaghetti squash, but the serving size will be smaller, so the sauce ingredients need to be less. I also substituted green peppers for the carrots, and processed the peanuts myself for the peanut butter. The new recipe has 98.6 grams of carb for the whole recipe. 1/8 of the recipe is 12.8 grams of carb, but I would eat a smaller serving. YMMV.



List of Ingredients




1/3 cup peanuts
3 tablespoons soy sauce
2 tablespoons unsweetened coconut milk (optional)
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon sesame oil (more if desired)
1/4 teaspoon dried crushed red pepper (to taste)
1/4 teaspoon salt (to taste)
4 cups cooked spaghetti squash (or 4 cups shredded zucchini)
2 cucumbers
4 ounces green pepper, shredded
3 green onions, chopped coarsely



Recipe



In food processor, chop peanuts very fine. Add soy sauce, unsweetened coconut milk, vinegar, garlic, sesame oil, pepper, and salt. Process until it is the consistency you like. Separate squash into strands. Peel, halve, and core cucumbers. Slice thinly. Add remaining ingredients, and peanut sauce, and toss together. Chill until ready to serve.

Nutrition info for recipe: 788.6 cal 37.6 g. fat 102.1 g. carb 23.9 g. fiber 31.9 g protein (If using 4 cups zucchini, carbs are 89.3 grams for whole recipe; 30.2 grams fiber)