Thai Squash Bowl

Ingredients:1 Small Spaghetti Squash (About 4-5 lbs.)
2 C. Water
2 C. Broccoli, Steamed
1/2 Batch Prepared Skinny Thai Peanut Dressing (I used Lime Juice instead of 1/2 of the Vinegar for mine.)
1 Tbsp. Sesame Seeds

Skinny Thai Peanut Dressing:

1 1/2 Tbsp. Light Brown Sugar, Packed
3 Tbsp. Vegetable Oil
3 Tbsp. Rice Wine Vinegar
1 Tbsp. Reduced Sodium Soy Sauce
2 Tbsp. PB2, 1 Serving Prepared
1 Tbsp. Ginger Root, Grated
2 Garlic Cloves, Minced
1 Tsp. Sesame Oil
1/2 Tsp. Salt
1/2 Tsp. Sriracha (Optional)
1/2 Tsp. Sesame Seeds (Optional)Directions:

Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.) Scrap out squash after cooked. Add broccoli, sauce and sesame seeds.

Original Recipe