Simple Peanut Squash Food
SPAGHETTI SQUASH WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.
SIMPLE THAI PEANUT SPAGHETTI SQUASH BOATS
Thai-inspired peanut sauce tossed with spaghetti squash and topped with crunchy peanuts and cilantro. Top individual servings with tofu for the vegans/vegetarians or chicken for the carnivorously inclined.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Wash outside of spaghetti squash. Cut off the stem end, then cut in half lengthwise. Scoop out the seeds. Brush insides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place face down on a baking sheet. Bake until fork-tender, 30-40 minutes. Remove from oven and let cool for just a couple of minutes.
- Alternative: Cut in half, skip the oil/salt/pepper, and place face-down in a microwave-safe baking dish. Fill with about 1 inch of water and cook on high until tender, 10-12 minutes. Read lots more about cooking spaghetti squash both ways right here!
- While the spaghetti squash cooks, make the peanut sauce and prepare the toppings. To make the peanut sauce, add the peanut butter, 1/4 cup warm water, ginger, garlic, lime juice, and Tamari to the pitcher of a blender. If you have a high-speed blender, you might not need to mince your ginger and garlic first - I don't need to with my Vitamix, it takes care of business! Add additional water, if needed, to keep the mix moving. Blend until completely pureed.
- Using a fork, carefully scrape the still-hot spaghetti squash out of its shell into a medium-size bowl, taking care to not break the shell. Place the shells upright on your serving plates or platter.
- Pour the peanut sauce over the warm spaghetti squash and toss until combined. Taste and add a couple extra pinches of salt if desired.
- Divide peanut-sauce-spaghetti squash mixture between the shells. Top with peanuts, cilantros, and wedges of lime to squeeze over the top. In addition, you can top individual servings with tofu or chicken if you like.
- Serve immediately.
- Note that if you're not serving this right away, you may want to warm the peanut sauce on the stove so that it's piping hot before mixing it with the spaghetti squash. I find that as long as I mix the peanut sauce into the hot spaghetti squash and serve it at once, it's plenty warm for eating.
Nutrition Facts : ServingSize 1 boat (1/4 of recipe), Calories 275 kcal, Sugar 5 g, Sodium 985 mg, Fat 22 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 3 g, Protein 10 g
SIMPLE PEANUT SQUASH
For those that don't yet have a taste for squash, here is an easy introduction. My wife once hated squash now this is her favorite.
Provided by jdhaycan
Categories Squash Side Dishes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 536.3 calories, Carbohydrate 86.4 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 12.5 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 482.9 mg, Sugar 26.9 g
SIMPLE PEANUT SQUASH
For those that don't yet have a taste for squash, here is an easy introduction. My wife once hated squash now this is her favorite.
Provided by jdhaycan
Categories Squash Side Dishes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 536.3 calories, Carbohydrate 86.4 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 12.5 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 482.9 mg, Sugar 26.9 g
PEANUT AND BUTTERNUT SQUASH STEW
A great vegetarian stew that's so hearty you won't miss the meat!! Love the flavors. Served over rice (I prefer brown) or just plain! The proportions of garlic and ginger are correct, but you can cut down if you like. I like to leave this chunky, but you can puree it to make it a smooth soup.
Provided by Charmie777
Categories Stew
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat olive oil.
- Add onions, garlic, ginger, pepper and squash.
- Sauté until ingredients start to soften.
- Add vegetable juice, tomatoes, salt, pepper and crushed red pepper.
- Simmer until squash is tender.
- Add cilantro and peanut butter and simmer until thickened, about 10 minutes. It should be the consistency of a thick stew.
- If you want a smooth soup, you can puree the stew in batches until smooth.
- For each serving, put a small portion of rice in a large bowl, and then add stew.
Nutrition Facts : Calories 407.5, Fat 30.3, SaturatedFat 5.3, Sodium 834.9, Carbohydrate 29.8, Fiber 6.1, Sugar 12.1, Protein 11.4
SESAME PEANUT SPAGHETTI SQUASH
A relatively quick way to have a flavorful vegetarian dinner. This dish is a meal within itself. This recipe is adapted from Favorite Brand Name Fresh Foods cookbook.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- With a long fork, pierce the whole spaghetti squash several times.
- Place in microwave and microwave for 5 minutes on high.
- Turn and continue to microwave for an additional 5 minutes.
- Remove from microwave and allow to stand while prepareing remaining ingredients.
- Heat a wok over medium-high heat until hot and add sesame seeds.
- Cook and stir for 45 seconds or until golden brown.
- Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
- Process until mixture is coarsely pureed.
- Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
- Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
- Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
- Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
- Cut squash in half lengthwise and scoop out seeds.
- With a fork break the squash up into strings and divide on individual serving plates.
- Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
- Serve immediately.
Nutrition Facts : Calories 332.4, Fat 21.5, SaturatedFat 3.1, Sodium 429.6, Carbohydrate 30.2, Fiber 7.5, Sugar 11, Protein 10.9
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