THAI SPAGHETTI SQUASH WITH PEANUT SAUCE ENJOY DAN:

                    THAI SPAGHETTI SQUASH WITH PEANUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 large spaghetti squash

1-(19 Oz) can Mae Ploy coconut milk

1/2-cup crunchy peanut butter

1 tablespoon EACH chili garlic sauce, soy sauce, fish sauce, tamarind paste, honey, rice vinegar and coconut oil

1 dash EACH ground ginger, ground cinnamon and fresh ground black pepper

4 scallion, chopped on the bias in 1/4-pieces

1/2-dry roasted peanuts

GARNISH with cilantro, scallion, and Coconut flakes

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.      Poke several holes in the squash shell and place on prepared baking sheet.

2.      Bake 45 minute and let cool.

3.      Cut in half tip to tip and scoop out the seeds with a spoon, scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

4.      Whisk together coconut milk, peanut butter, chili garlic sauce, soy sauced, fish sauce tamarind paste, rice vinegar and coconut oil in a bowl.

5.      Whisk in a dash of ground ginger, cinnamon and ground black pepper.

6.      Combine with cooked squash.

7.      Toss with scallions, and dry peanuts.

8.      Garnish with cilantro, scallion, and coconut flakes.

ENJOY DAN:                                                     BON-APPETITE!!