Okay so I am obviously on a low-carb kick! I took my Thai Noodle Salad recipe and modified it to make it low-carb. Hope you enjoy!
1 spaghetti squash
1 to 2 red bell peppers; chopped or sliced to any size you want
4 spears of asparagus or 1 large head of broccoli (you can use both)
1/2 red onion; chopped
1/4 to 1/2 cup chopped cilantro (you can substitute cilantro for Italian parsley)
4 oz. to 8 oz. of your favorite protein (chicken, shrimp, tofu, tri-tip) (optional)
1/2 to 1 cup peanuts as garnish or to mix in salad (optional)
1/2 cup organic peanut butter (I like Full Circle found at Whole Foods and Raley’s)
1/4 to 1/2 cup seasoned rice vinegar
2 to 3 table spoons garlic chili sauce depending on how spicy you like it
1 teaspoon spicy brown mustard (optional)
2 to 3 tablespoons sesame seed oil
2 tablespoons Bragg’s amino liquids or soy sauce (you can find Bragg’s amino liquids at almost any store in the health food section)
Preheat oven to 400; cut spaghetti squash in half and clean out seeds; place squash on baking sheet; add salt, pepper and a small amount of drizzled olive oil over squash; bake for approximately 35-40 minutes; let cool for 10-15 minutes; use a fork to scrap out the spaghetti squash and place into a bowl.
Place sauce ingredients in a bowl and whisk until everything is mixed together. Taste the sauce to see if you need to add more of some of the ingredients. I never measure, so that’s why I always give ranges when listing the ingredients.
Pour the sauce over the spaghetti squash, and then add all the other ingredients. Mix well and garnish with peanuts and cilantro if you wish.