Instructions

• Preheat the oven to 375°F (190°C).
• Wash the outside of the 2 small spaghetti squash. Cut off the stem end, then cut each squash in half lengthwise. Scoop out and discard the seeds.
• Brush the cut sides of the squash halves with 2 teaspoons olive oil, then sprinkle the insides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
• Arrange the squash halves cut-side down on a baking sheet and bake until fork-tender, 30–40 minutes. Remove from the oven and let cool for 2–3 minutes, until cool enough to handle but still warm.
• (Microwave alternative) After halving and scooping the squash, brush the cut sides with 2 teaspoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the halves cut-side down in a microwave-safe dish with about 1 inch of water. Microwave on high 10–12 minutes, until fork-tender. Let cool 2–3 minutes.
• While the squash cooks, make the peanut sauce: mince 1 tablespoon fresh ginger and 1 medium clove garlic. In a blender combine 2/3 cup creamy peanut butter, 1/4 cup warm water (start here), the minced ginger, the minced garlic, 2 tablespoons fresh lime juice, and 2 tablespoons Tamari or soy sauce. Blend until smooth, adding more warm water as needed up to a total of 1/3 cup to reach a pourable consistency.
• When the squash is cool enough to handle, use a fork to scrape the flesh from each half into a medium bowl, creating spaghetti-like strands. Keep the empty shells intact and set them upright on your serving plates or a platter.
• Pour the prepared peanut sauce over the warm squash strands and toss gently until the squash is evenly coated. Taste and add additional kosher salt and freshly ground black pepper to taste, if desired.
• Divide the peanut-sauced squash evenly between the two reserved shells.
• Top the squash boats with the 1/2 cup roasted salted peanuts (divided between the boats), 1/3 cup fresh cilantro leaves, and lime wedges for squeezing. If you like, top individual servings with the 1/4 cup cooked cubed tofu and/or the 1/4 cup cooked cubed chicken (warmed, if desired).
• Serve immediately. If you are not serving right away, warm the peanut sauce on the stove before mixing with the squash so the finished dish is hot when served.