Spaghetti Squash with Peanut Sauce Edamame
Ingredients
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- ½ cup smooth natural peanut butter
- ¼ cup reduced-sodium tamari or soy sauce
- ¼ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon minced garlic
- 1/4-1/2 teaspoon crushed red pepper
- 1 cup frozen shelled edamame, thawed (see Ingredient Note)
- ½ cup thinly sliced red bell pepper, slices cut in half crosswise
- 1 medium carrot, shredded
- ¼ cup sliced scallions
- ¼ cup chopped unsalted roasted peanuts
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
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