Vegan Spaghetti Squash Noodle Salad with Peanut Sauce

Spaghetti sauce noodle salad with homemade peanut sauce and plenty of vegetables is a refreshing vegan salad for lunch or dinner.

• Preparation Time: 15 mins
• Cooking Time: 31 mins
• Total Time: 46 mins
• Calories: 235 Calories

Ingredients

• 1 carrot, shredded
• ⅓ cup peanut butter
• 1 cup shredded cabbage
• 1 cup chopped broccoli
• ¼ teaspoon minced garlic
• 2 tablespoons tamari
• ½ lime, juiced
• ¼ teaspoon minced fresh ginger
• ½ small spaghetti squash, halved and seeded
• ¼ teaspoon sea salt
• ¼ cup roasted, salted peanuts
• ½ teaspoon agave syrup
• 1 dash sriracha hot sauce (Optional)
• 1 small cucumber, cut into matchstick-size pieces
• 2 scallions, minced
• 1 sprig fresh mint, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.

Step 2

Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.

Step 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.

Step 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.