3 Tbsp. fish sauce
1 Tbsp, rice wine vinegar
1 Tbsp. reduced sodium soy sauce
3 Tbsp. brown sugar
3 Tbsp. creamy peanut butter
1 pkg. Green Giant® Veggie Spirals® Spaghetti Squash
2 Tbsp. canola or vegetable oil
1 large carrot, julienned
1 red pepper, julienned
1 large broccoli crown, cut into small florets
2 eggs, beaten
for serving: chopped peanuts, fresh cilantro, sliced green onion, fresh limes
Prepare sauce: in a small bowl, whisk fish sauce, vinegar, soy sauce and peanut butter until smooth. Set aside.
Microwave Veggie Spirals Spaghetti Squash for 3 minutes to thaw. Remove from pack and use a fork to separate threads of squash. Set aside.
Heat oil in a wok or large skillet until hot. Add carrot, pepper and broccoli and stir fry just until tender, about 3-4 minutes.
Add spaghetti squash and cook for another minute.
Move vegetables to one side of the pan and add beaten egg to the other side, cooking until done, about 1 minute.
Add sauce, toss everything together and cook for another minute.
To serve, spoon into bowls and garnish with chopped peanuts, fresh cilantro, sliced green onions and several squeezes of fresh lime.
Tip: Stir-fry sliced chicken or shrimp and add to the veggies with the sauce in step 6.
