[Wylie's Mom]

I'm always looking for new, cool recipes. As a runner, a low-carber, and a pescatarian - I've always got my eyes peeled. This recipe kind of reminds me of Pad Thai - a peanut-y, ginger-y, asian-y flavor that I just love.

Cut a spaghetti squash in half, lengthwise, remove seeds/guts. Place face down in micro-safe dish, add about 1/2 inch of water - microwave, covered, for 10 minutes, remove from dish to cool. When cooled enough to handle, take fork and scrape insides of squash - the insides will fall right out like "squash pasta noodles" (about the size of angel hair).

Sauce:

In saucepan, over med heat, combine:

1/4 c. water
3T peanut butter (or, I use PB2 peanut butter powder - 54 cals for 2T)
1T chopped ginger
2T soy

When smooth, add squash noodles, toss. Cook until warm. Serve with chopped green onions as garnish. The sauce makes about 2-3 servings - but you'll have LOTS of "noodles" left over for future.

This is SO delish!