Spaghetti Squash and Peanut Sauce (but not together--that would be gross)

so, i already told you (laura) about these, but i figured i would add them to the blog, because, well, thats the point.

First...spaghetti squash.  I never ate it before in my life, but heard people talk about how it makes for healthy substitute for noodles. So, after googling "how to cook a spaghetti squash" my options were to boil it whole for 20-30 minutes, or bake it whole (or halved) for 1.5 hours.  Momma was hungry, so boiling was chosen for the sake of time.
  After boiling it, i halved it lengthwise, removed the seeds, the took a fork to the flesh and this happened:

Sorry for the bad lighting. Actually, sorry for posting that photo--that's just a terrible shot altogether and I myself am repulsed right now looking at it. I can't imagine what you're thinking.  But keep reading...it gets better i promise!

I added jar marinara sauce (bertolli), pepper and salt, Parmesan cheese, and fresh basil.
And BEHOLD:

 Looks good enough to eat, right?

Here's a close-up of my "noodles"

The texture is somewhat different from regular noodles; however, I LOVED this dish and would repeat it any day of the week.

And lastly, here was my Laura-tribute dinner (she taught me this recipe):

Chicken, greenbeans, peanut sauce served over rice noodles.

Peanut sauce
peanut butter
soy sauce
garlic
ginger
sesame oil
Sriracha or chili flakes (optional) add water until desired thickness/thinness is achieved.



**This sauce turned out great and i ended up using about twice the amount of peanut butter as soy sauce (about 1/2 cup peanut butter to 1/4 cup soy sauce). Then I add smaller amounts of everything else (1-2 tsp or less).

That's all i got for now.



Raime