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4 cups cooked Spaghetti Squash (about 1/2 a large squash)
1/2 cup light unsweetened Coconut Milk
1/2 cup natural, crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce or gluten free Tamari
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops Honey to taste
1/2 cup chopped Green Onion
1/2 cup salted Peanuts, chopped
handful of chopped fresh Cilantro
extra chopped Peanuts
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1st Keep
 Louise_Chamberlin
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