Best 3 Vegan Spaghetti Squash Noodle Salad With Peanut Sauce Recipes
Dive into the world of vibrant flavors and textures with our enticing recipe for a vegan spaghetti squash noodle salad tossed in a creamy peanut sauce. This wholesome dish is a delightful fusion of fresh vegetables, tender spaghetti squash noodles, and a tantalizing peanut sauce that bursts with rich, nutty goodness. Join us on a culinary journey as we unravel the secrets of creating a nourishing and flavorful salad that will tantalize your taste buds and leave you feeling satisfied and energized.
Here are our top 3 tried and tested recipes!
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.
VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE
Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Provided by Karen Barris Calabro
Categories Vegetable Salads
Time 46m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g
VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE
Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Provided by Karen Barris Calabro
Categories Vegetable Salads
Time 46m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g
Tips:
- Choose spaghetti squash that are firm and have a deep yellow color. Avoid squash that have blemishes or soft spots.
- To easily cut the spaghetti squash, use a sharp knife to cut it in half lengthwise. Scoop out the seeds and pulp, then drizzle the squash with olive oil and season with salt and pepper.
- Roast the spaghetti squash cut-side down on a baking sheet at 400°F for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the spaghetti squash is roasting, make the peanut sauce. Combine all of the ingredients in a blender or food processor and blend until smooth. Taste the sauce and adjust the seasonings as needed.
- Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Add the spaghetti squash to a large bowl and toss with the peanut sauce.
- Top the spaghetti squash salad with your favorite toppings, such as chopped peanuts, cilantro, green onions, or sesame seeds.
Conclusion:
This vegan spaghetti squash noodle salad with peanut sauce is a delicious and healthy meal that is perfect for a light lunch or dinner. The spaghetti squash provides a good source of fiber and vitamins, while the peanut sauce is a flavorful and creamy addition. This salad is also very versatile, so you can customize it to your own liking by adding different toppings or adjusting the seasonings in the peanut sauce.
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