Vegan Spaghetti Squash Noodle Salad with Peanut Sauce Recipe

Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down on a baking sheet.

Bake in the preheated oven until squash is tender about 30 minutes. Cool until easily handled.

Combine peanut butter tamari agave syrup sea salt ginger and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth about 1 minute. Stir lime juice and sriracha into sauce.

Shred squash into a large bowl using a fork or your fingers. Add cabbage broccoli cucumber carrot scallions and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.