Thai-Spiced Roasted Spaghetti Squash

This warm squash salad combines spicy, sweet, and sour elements in a fresh balance that enlivens traditional roasted turkey. If your squash is larger, simply increase the sauce elements to compensate. For a harvest-theme presentation, serve the spiced squash in one of the hollowed-out squash halves.

Ingredients

• 3 to 3 1/2 pounds spaghetti squash
• 1 teaspoon olive oil
• 3 tablespoons toasted sesame oil
• 3 tablespoons grated fresh ginger
• 2 large cloves garlic, minced or pressed
• 1 teaspoon ground coriander
• 1 medium-large Fresno pepper, seeded and chopped
• 2 medium-large Thai peppers, chopped (seed for less heat)
• 1/2 teaspoon sea salt
• 1/4 cup chopped fresh cilantro
• chopped roasted peanuts and lime wedges, for garnish

Servings 6 people

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Notes

PER SERVING:157 cal, 8g fat (3g mono, 4g poly, 1g sat), 0mg chol, 2g protein, 20g carb, 0g fiber, 241mg sodium