Thai-Spiced Roasted Spaghetti Squash

Ingredients

3-3 1/2 lab spaghetti squash
1 T olive oil
3 T roasted sesame oil
3 t fresh grated ginger
2 large cloves garlic, grated
1 t ground coriander
1 medium Fresno pepper, seeded and chopped
1/2 t salt
Chopped roasted peanuts and lime wedges
Optional: Sriracha sauce or pepper flakes for additional heat
Optional: 1/2 pound roasted shrimp or rotisserie chicken

Directions

1. Pre-heat oven to 350. Cut squash in half lengthwise, remove membranes and seeds, brush lightly with olive oil, and place cut-side down on baking sheet. Roast 55-60 minutes until squash shreds easily with a fork. Cool slightly and shred flesh into strands with a fork and set aside.
2. In a large saute pan, heat sesame oil over medium heat. Add ginger, garlic, coriander, and chopped pepper; saute until tender, 3 minutes. Stir in salt, add squash (and optional shrimp or chicken) and toss until well combined and heated through. Serve immediately garnished with peanuts and lime wedges.