Needed for this recipe:
One medium sized spaghetti squash (or half a large one)
¼ cup organic peanut butter
2 Tablespoons Sunshine Coast Olive Oil Co. Honey Ginger White Balsamic
1 Tablespoon Tamari or Soy sauce
1 Tablespoon lime juice
1 red pepper, diced
1 onion, diced
1 Tablespoon Sunshine Coast Olive Oil Co. Harissa Olive Oil
Salt and pepper to taste
Preheat oven to 350 degrees.
Cut the spaghetti squash in half. Clean out seeds (which can be baked in olive oil for a snack). Brush the insides of the squash with olive oil. Bake until soft, about 45 minutes.
Meanwhile, mix peanut butter, Honey Ginger White Balsamic, tamari and lime juice. Use a whisk to make a smooth sauce.
Once squash is ready, remove from oven and let cool. Then, using a fork, pull out the strands of squash. Place them a colander in the sink and let drain.
Saute onions and peppers in Harissa Olive Oil until soft. Add drained spaghetti squash and saute until heated through and excess water has steamed off. Sprinkle with fresh ground sea salt. Add peanut sauce and stir until well blended.