Vegan Spaghetti Squash Noodle Salad With Peanut Sauce - cooking recipe

Ingredients

1/2 small spaghetti squash, halved and seeded
1/3 cup peanut butter
2 tablespoons tamari
1/2 teaspoon agave syrup
1/4 teaspoon sea salt
1/4 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1/2 lime, juiced
1 dash sriracha hot sauce (optional)
1 cup shredded cabbage
1 cup chopped broccoli
1 small cucumber, cut into matchstick-size pieces
1 carrot, shredded
2 scallions, minced
1 sprig fresh mint, thinly sliced
1/4 cup roasted, salted peanuts

Preparation

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.