Plant Based Spaghetti Squash with Thai Peanut Sauce

Spaghetti Squash with Thai Peanut Sauce

Cut 1 large spaghetti squash in half and scrape out the seeds (set them aside to clean and bake for a snack that's very healthy)
Bake squash until fork tender, about 50 minutes at 375 degrees F.
Remove squash from oven and with a fork, comb through the flesh to reveal the spaghetti like tendrils and fluff them up for serving.  Top with Thai Peanut Sauce.

Sauce ingredients (can be doubled for extra-saucy version):
1 cup dry peanut butter powder (PB2)
1/4 cup low sodium soy sauce
3/4 cup warm water
1 inch piece of fresh ginger, peeled and grated or diced fine
4 cloves garlic, diced fine
6 tablespoons rice vinegar
2 teaspoons toasted sesame oil (optional as this does add fat to the recipe)
4 tablespoons sweetener
1 1/2 teaspoons siracha sauce  (bump this up if you like food really spicy)
3 tablespoons flaxseed meal

Combine all sauce ingredients in blender and process until smooth and creamy.

For the snack seeds, bake in hot oven for 10 to 20 minutes until dry and golden brown.  Season with garlic powder or paprika, etc.