Thai Peanut Spaghetti Squash

7 dates, finely chopped
1 small garlic clove, finely chopped
3 tbsp water
6 oz. coconut milk
1 tbsp Thai red curry paste
1/4 cup natural peanut butter
1 tbsp apple cider vinegar
1 tbsp organic tamari sauce
1/4 cup chopped peanuts
2 tbsp chopped green onions

Suggested Toppings:
red pepper flakes
lime wedge

Preheat oven to 375 degrees.  Pierce spaghetti squash with a sharp knife a few times (to make sure it won't explode) and place in oven in a rimmed baking pan.  Bake for about 1 hour or until soft.  Be careful not to overcook or it will become mushy.  Once it is cool enough to handle, cut in half and scoop out seeds. Using a fork, scrape out the flesh of the squash into a large bowl.  It should fall apart into strands that look like noodles.

While the squash is baking, prepare the sauce.  Begin by combining dates, garlic, and water in a small saucepan over medium heat.  Cook for about 4 minutes to soften the dates.  Then add all the remaining ingredients except for the green onions and chopped peanuts and cook for another 5 minutes or so.  If it begins to boil, reduce the heat.  Pour sauce into a blender and blend for about 30 seconds to smooth out the dates.  Pour sauce over spaghetti squash and stir to combine.  Add green onions and chopped peanuts and any additional toppings and serve.

Note: Depending on the size of your squash, this may be too much sauce.  Add until you achieve desired consistency.  Leftover sauce can be saved for about 5 days.

Source: The Naked Fig