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Creamy Asian Vegan Spaghetti Squash Recipe

Samantha
  • 25 minutes
  • Serves 4

INGREDIENTS

1

medium spaghetti squash

1/2

small purple cabbage

1

large bell pepper

1/4 cup

shredded carrots

3 tbsp

chopped green onion

1/4 cup

tahini

1/4 cup

coconut aminos

1

medium lime, juiced

1 tbsp

Chili Garlic Sauce

1/2 tbsp

sesame oil

1/2 tsp

salt

1/2 tsp

garlic powder