# What You'll Need:
→ Spaghetti Squash Preparation
01 - 2 medium spaghetti squash
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Vegetable Filling
05 - 1 red bell pepper, thinly sliced
06 - 1 cup shredded carrots
07 - 1 cup snap peas, halved
08 - 2 green onions, sliced
09 - 2 tablespoons chopped fresh cilantro
10 - 1/4 cup roasted peanuts, roughly chopped
→ Thai Peanut Sauce
11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon honey or maple syrup
16 - 1 tablespoon toasted sesame oil
17 - 2 teaspoons sriracha or chili garlic sauce, to taste
18 - 2 to 4 tablespoons warm water, as needed to thin
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise and remove the seeds using a spoon. Brush the flesh with olive oil and season with salt and pepper.
03 - Arrange squash halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes until tender and the strands separate easily with a fork.
04 - Whisk together peanut butter, soy sauce or tamari, rice vinegar, lime juice, honey or maple syrup, sesame oil, and sriracha in a medium bowl. Gradually incorporate warm water, one tablespoon at a time, until the consistency is smooth and pourable.
05 - In a large bowl, mix red bell pepper, shredded carrots, snap peas, and half of the sliced green onions.
06 - Once roasted and cooled slightly, use a fork to gently scrape the squash flesh into strands, leaving a 1/2-inch border for shell stability. Transfer the strands to the vegetable bowl.
07 - Add most of the prepared peanut sauce to the squash-vegetable mixture and toss gently to coat everything evenly.
08 - Spoon the dressed mixture back into the squash shells. Drizzle any remaining sauce over the top.
09 - Finish with chopped peanuts, fresh cilantro, and reserved green onions. Serve warm.
