Asian Garlic Spaghetti Squash

Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients
1 large spaghetti squash, cooked
½ medium zucchini, julienned
½ large carrot, julienned
1 small red pepper, diced
½ cup cilantro, diced
¼ cup roasted cashew or peanuts, chopped

Sauce:
2/3 cup low-sodium soy sauce
¼ cup coconut milk
2 tablespoons fresh grated ginger
2 tablespoons red curry paste
6 garlic cloves
6 large dates, pitted

Directions:

1. Puree ingredients for sauce in a blender.
2. In a large bowl, incorporate ingredients for noodles, and pour in sauce and mix. Serve hot or cold. If you want to heat the noodles, mix everything in a skillet to heat until warm

Note: To cook squash, cut lengthwise, scrape out seeds, place on cooking sheet face side up and brush with olive oil. Bake at 450 for 25 minutes.

Nutritional Information
115 calories, 5 g fat, 759 mg sodium, 13 g carbohydrates, 7.1 g protein, 3.2 g fiber.

About
This recipe was provided by the Columbus Community Hospital diabetes and health education department, which offers various programs to help educate and support community members who have diabetes or are at risk of developing diabetes. The department’s services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on the diabetes and health education department, click here.