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Vegan Spaghetti Squash Noodle Salad with Peanut Sauce

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Karen Barris Calabro

"Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best."
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46 m servings 235 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
  2. Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
  3. 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.
  4. 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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 235 calories; 15.9 g fat; 17.9 g carbohydrates; 10.3 g protein; 0 mg cholesterol; 834 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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