And then I realized it wasn’t exactly a blog-worthy recipe … if you could even call that a recipe. Roast your spaghetti squash, toss with olive oil, salt, and pepper, the end.

I needed to up my game.

But, you know … I didn’t want to up it too much. Because there’s a time and a place (often/most everywhere) for simple. And this recipe for Thai Peanut Spaghetti Squash Boats definitely qualifies.

So here’s what we’ve got. Oven-roasted spaghetti squash (you can use your microwave to save time if you like), tossed with the simplest Thai-inspired peanut sauce. Then we scoop it back into the spaghetti squash shells because spaghetti squash boats = fun.

Top those bad boys with peanuts, cilantro, and – if you like – some protein of choice.

Done!

This unbelievably easy spaghetti squash dish is so rich and creamy, with garlic-and-ginger-tinged peanut sauce + crunchy peanuts + a bit of fresh flavor from the cilantro. It makes a great side, but also serves as a perfectly satiating main course.

We also love this one as a one-dish-two-ways situation – it’s super versatile. It’s vegan as-is, or you can add some of your favorite cooked-and-cubed tofu for a bit of added heft (and it’s still vegan!).

For the meat-eaters in the house, either top with or stir in some cooked and chopped chicken.

Shop this pic: Black stoneware serving tray

Simple, satiating spaghetti squash – several styles. (I’ll have you know I worked really hard on making that alliteration happen.)

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The post Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) appeared first on Kitchen Treaty.

These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

• A quick hearty lunch
• A lazy dinner outside
• Picnics by the lake
• Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
• Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

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The holidays are here! Bring on the unabashed candy making and cookie baking, baby. Guess I’d better uncover the elliptical machine, eh?

This recipe is super easy, but somehow feels a little special, too. The combo of dark and milk chocolates plus the saltiness of the peanuts (plus the added salty boost with a little Fleur de Sel, if you’re up for it) is a winner. Stick ’em in some cute cupcake liners and they look all special and stuff – before they’re wolfed down with utter abandon, that is.

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The post Double Chocolate Salted Peanut Bark appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• More About Peanut Butter Noodles

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

My friend Laurie, a devoted mother of two and generally cool chick, shared this recipe with me. She swears it’s kid-friendly, and I trust her judgment because this is a gal who very impressively made most of her baby food from scratch, and aside from that time she tried to sneak me disgusting sweet potato puree disguised as hot chocolate during her Deceptively Delicious phase, she’s never steered me wrong.

It’s also pretty adult-friendly – aka, YUMMY. Doesn’t it look yummy? And don’t you love my awesome vintage Pyrex bowl?!

I love the green flowers. Of course.

More About Peanut Butter Noodles

But back to Peanut Butter Noodles: They’re incredibly easy to make, and I’m psyched because there was plenty left over for a couple easy take-to-work lunches. Oh, and speaking of lunches, Laurie says the big draw for her was that you serve it room temperature, so it’ll be great for her kids’ lunches.

Here’s the recipe:

Print

Peanut Butter Noodles

Whole wheat spaghetti dances in an easy peanut butter dressing along with delicious veggies and chopped peanuts.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 1 pound whole wheat spaghetti noodles linguine, angel hair pasta, or soba noodles also work
• 1/2 cup creamy peanut butter
• 5 tablespoons rice wine vinegar
• 5 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 teaspoons peeled and grated fresh ginger root
• 1 garlic clove minced
• 4 scallions peeled and sliced into rounds
• 1/2 cup chopped peanuts
• Optional toppings: grated carrot more scallions, cucumber (peeled, seeded, and thinly sliced)

Instructions

• Boil the pasta according to the package directions. While it’s cooking, blend together everything but the noodles and the nuts in a large bowl.
• Drain and rinse the pasta, then pour the pasta in to the large bowl with the peanut butter mixture, and mix well.
• Top with chopped peanuts and any optional toppings (I don’t think I’d ever make this without the additional scallions and cuke – yum!) Best enjoyed  at room temperature, though you can do it cold, too.

Thanks, Laurie! For this, I think I can finally let go of the Sweet Potato Disaster.

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