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Parve
Easy
35 Minutes
Diets 
This is a healthy, filling, delicious side dish.
1 spaghetti squash
1 zucchini, cubed
1 pound broccoli florets, such as Beleaves Frozen Broccoli Florets
1 red pepper, sliced
1 carrot, shredded
1/4 cup Gefen Peanut Butter
1/4 cup Glicks Soy Sauce
1 tablespoon Manischewitz Honey
1 tablespoon lime juice
1 tablespoon rice vinegar
1/2 teaspoon sriracha
1/4 teaspoon Pereg Ground Ginger
1 teaspoon minced garlic or 1 cube Gefen Frozen Garlic
Preheat oven to 350 degrees Fahrenheit.
Cut a spaghetti squash in half, drizzle oil over the flesh, and cook for 20 minutes face down.
In the meantime, heat about one tablespoon oil over medium heat in a deep frying pan. Sauté the zucchini, broccoli, and red pepper until soft. Add the shredded carrots.
Mix together all the ingredients for the peanut sauce. Pour over the vegetables and mix.
Remove the spaghetti squash from the oven and allow to cool for about five to 10 minutes. Use a fork to remove the flesh in strings. Add to the sautéed veggies and sauce. Mix until combined.
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I really enjoyed this recipe, and it was easy to make. I will be keeping it in the rotation! However, it seems that spaghetti squash is usually recommended to be cooked at 400 degrees for 30-40 minutes. The strands should not be crunchy. I had to put mine back in the oven after all was assembled to fully cook the squash strands.
This was such a hit with everyone at the table that I decided to make it again just two weeks later. It really is delicious and is one of my new favorite dishes! I love this recipe. It also looks beautiful when served in the squash itself, as pictured here. I roasted the spaghetti squash at 400 degrees for 40 minutes. I also added raw cashews to the skillet when sautéing the vegetables, and am really glad I did. Thanks so much for this creative, simple, and scrumptious recipe!
We love seeing comments like these! And we’re so happy you’re loving Kosher.com recipes 🙂