Recipe Post: Spaghetti squash and snow peas with spicy peanut sauce

Okay, I've been very lax with my blog lately. It's all because of one long blog I've been working on that I'm just not happy with. So here's a delicious recipe post in the meantime! Sorry I didn't take a picture before I ate it!

This is from Robin Robertson's (my cookbook goddess) Carb-Conscious Vegetarian. It is vegan for those interested.

Ingredients:
1/3 cup creamy peanut butter (I used all-natural, no sugar added peanut butter. Only ingredients: peanuts. If you use peanut butter with sugar, obviously the carb count increases)
1 tsp finely chopped garlic (I put in more. I like my garlic...I used three cloves)
3 tablespoons of low-sodium tamari soy sauce
1/3 cup water (I ended up using a 1/2 cup to get the sauce the consistency I wanted)
1 tablespoon rice vinegar
1/2 tsp red pepper flakes (we like our spice...I added at least a full teaspoon, then shook a little more over the finished product. If you don't like spice, this is optional)
1 spaghetti squash
1 cup fresh snow peas
2 tablespoons fresh cilantro, finely chopped (I just realized I totally forgot to add cilantro--which is a huge bummer because I LOVE, LOVE, LOVE cilantro)
1 tablespoon chopped roasted peanuts (optional)

Preheat oven to 370.

In a small bowl or food processor (I used my bullet blender), mix the peanut butter, garlic, tamari, water, vinegar, and red pepper flakes until well blended. Taste to adjust the seasoning. Add more water if necessary to make a smooth and creamy sauce. Set aside.

The cookbook does her squash a little differently than I. I just halve them, dig out the seeds and bake for about 45 minutes to an hour.

Just before serving time, steam the snow peas until just tender--about tender. Use a fork to flake the squash into strands and place the strands in a large bowl. Add the peanut sauce and the snow peas and toss gently to combine. Sprinkle with peanuts.

Enjoy!