Cold Sesame Noodle makeover – Jen’s Sesame Spaghetti Squash!

I was in the mood for cold sesame noodles. But I don’t want pasta, so I went with Sesame Spaghetti Squash. Well, Peanut Butter Spaghetti Squash, but that doesn’t have the right ring to it!
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Jen’s Sesame Spaghetti Squash

1 (big) Spaghetti Squash or 2 little ones
Halve and put cut-sides down in a microwave safe baking dish. Add ¼ cup water, cover with plastic wrap and microwave for 10 minutes. Let it rest til it’s cool enough to handle. Use a fork to pull the noodle-y pasta out of the squash. If you have two little ones, you’ll have to do these in batches.

IMG_8270wmWarm a skillet over medium and add:
A little oil or butter
2 medium carrots, cut into matchsticks
A pinch of salt
Cook for 6 minutes, stirring occasionally.

1 1/2 cups frozen peas
A pinch of salt
Add, and cook for 4 more minutes, stirring occasionally.

Add the following to the blender and blend til smooth and creamy:
2/3 cup peanut butter
3/4 cup water
1/4 cup coconut aminos or soy sauce 
– I like a mix of the two
2 Tablespoons rice vinegar
1 scallion
1 Tablespoon honey
1 Tablespoon freshly grated ginger 
– the microplane is perfect for this.
1/2 teaspoon chili powder

Toss the spaghetti squash, veggies, and peanut butter sauce together.IMG_8273wm

Garnish:
Scallions – sliced
Sesame seeds

Plate and hand to smiling people!IMG_8283wm