Spaghetti Squash Noodles With Thai Peanut Sauce

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Marla Meridith
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups cooked Spaghetti Squash (about 1/2 a large squash)

1/2 cup light unsweetened Coconut Milk

1/2 cup natural, crunchy Peanut Butter

1 tablespoon Thai Red Curry Paste

1 tablespoon Soy sauce or gluten free Tamari

2 tablespoon Fish Sauce

2 teaspoons toasted Sesame Oil

pinch of ground Ginger

pinch of ground Cinnamon

pinch of ground Black Pepper

a few drops of liquid Stevia or Honey to taste

1/2 cup chopped Green Onion

1/2 cup salted Peanuts, chopped

handful of chopped fresh Cilantro

extra chopped Peanuts

extra chopped Green Onion

unsweetened Coconut Flake

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