SPAGHETTI SQUASH WITH THAI PEANUT SAUCE

1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
1/4 cup chopped parsley or cilantro
2 tbsp crushed peanuts

Peanut Sauce:
1 can (14 oz) coconut milk
2/3 cup natural, unsweetened peanut butter
1/4 cup coconut sugar
1/4 cup water
2 tbsp soy sauce (I use coconut aminos)
2 tbsp apple cider vinegar
2 tsp sesame oil
2 tsp red curry paste

Spaghetti Squash:

1. Preheat oven to 350. Half the squash and scoop out the seeds.
2. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.

Peanut Sauce:

1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly. 
2. Take off heat to cool sauce. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the ingredients in the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes). 
3. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve immediately!