Thai Style Spaghetti Squash

I love Spaghetti Squash!  It is so versatile and really lets me get creative.  I've done everything from "mac & cheese" to standard "spaghetti".  In this recipe I've taken Thai flavors and created a healthy "noodle" dish.  This is great for Vegans or those of you that can't do Gluten.  It's filling but also light and refreshing.  If you've never had Spaghetti Squash this is a great way to introduce yourself to this awesome vegetable.

Ingredients:

½ large spaghetti squash, prepared (about 2 ½ cups)

½ cup rice wine vinegar

1/8 cup reduced sodium soy sauce

1 tbs smooth peanut butter

2 tsp sesame oil

3 tsp peanut oil

½ tsp granulated garlic

½ tsp hot sauce

1 large roma tomato, cut into large chunks (about ½ cup)

½ large cucumber, cut into large chunks (about ½ cup)

½ cup julienned red bell pepper

1 medium carrot grated (about ½ cup)

1 cup cilantro, loosely packed, roughly chopped

¼ cup chopped roasted peanuts

¼ cup chopped green onion

Heat oils in wok over medium high heat.  Add red pepper and carrot, sauté for 2 minutes, add Spaghetti Squash, vinegar, soy sauce, garlic, hot sauce and peanut butter and toss until well combined.  Cook until carrots and peppers are just tender.  Remove from heat.  Toss with remaining ingredients.