Through my quest to love all veggies, I have struggled with the squash category a bit. They are hard to cut, take a long time to cook and sometimes they smell funny. Yet, I still try to love them all. I have been reading about using spaghetti squash as a noodle substitute for several years now and kept thinking to my self “there is NO WAY that could be a good sub for a glorious pasta.” But I gave in this week and I decided to give it a try. Most of the recipes I came across were Italian in nature, but I wasn’t in the mood for that – I wanted something salty and spicy and here I what I came up with.
Asian “Noodle” Peanut Salad
What Ya Need
1 Tablespoon Soy Sauce
1 Teaspoon Red Pepper Sauce (like a red rooster sauce)
1-2 Medium Red Peppers, cut into 1 inch pieces
2 Teaspoons Ginger Root