Peanut Sesame Spaghetti Squash

We have a pretty serious Thai and Chinese take out schedule around here. And though it is always enjoyed, you can't erase the guilt. So I set out to make at least one of our favorite dishes in a much less caloric way. This side dish is creamy, nutty, spicy and feels indulgent. The perfect combination so you can enjoy it anytime you are craving take out. Or at least the night that your favorite place is closed. 

Peanut Sesame Spaghetti Squash
Forks & Amusement 2012
makes 4 side dishes

1 spaghetti squash, halved and seeds scooped out
1 tablespoon sesame seed oil
1 clove of garlic, minced very fine or smashed to a paste
1 tablespoon peanut oil or olive oil
1 tablespoon soy sauce
chili garlic sauce or Sriracha to taste (I like 1 tablespoon for heat) 
2 tablespoons smooth peanut butter
juice of 1 lime
1 tablespoon rice wine vinegar
Optional: if you use natural peanut butter, 1/2 tablespoon agave nectar or honey
2 tablespoons chopped fresh cilantro

Roast spaghetti squash in a 375 degree oven for 30-45 minutes until just tender and you can rake a fork through the strands. Remove the strands of the squash and place in a large bowl. Set aside to come to room temperature or chill in the fridge. 

Meanwhile, place all of the rest of the ingredients, except the cilantro in a small bowl and whisk until smooth. Taste and adjust for any seasoning or additional splashes of ingredients. 

Once squash has cooled, toss the dressing with the squash to coat evenly. You may not need all of the dressing depending how large your squash is. Sprinkle the cilantro over the squash and serve at room temperature or chilled.