Cut squash lengthwise, deseed and brush with olive oil. Bake cut side down on a lined baking tray in a hot oven for 25 mins or until fork tender.
Place all sauce ingredients in a medium saucepan and bring to a boil over medium heat. Simmer for 5 minutes to thicken the sauce, stirring constantly. Take off heat once thickened.
You need also: 1 garlic clove minced 2tbsps chopped parsley 2 tbsps. crushed peanuts grated carrots/ cucumber.
Heat a frying pan over medium heat. Add cooked squash strands, minced garlic, chopped parsley, the peanut sauce leaving some for serving, 1 tbsp of the crushed peanuts and salt and pepper to taste. Stir to combine and cook until heated through for about 2 minutes.
Serve and top with crushed peanuts, grated cucumber and grated carrots or other veggies of your choice. Drizzle some of the remaining sauce.
Mathese Quattromani enjoys growing, cooking as well as eating vegetables. Whenever possible uses local fresh vegetables. Finding time to eat healthy is a priority.
