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Spaghetti Squash with Peanut Sauce & Edamame
Ingredients
  • 1 2 ½- 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
  • ¼ to ½ 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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