peanut Sauce (for dipping; see previous Thai recipe)
Start by roasting the spaghetti squash. Preheat the oven to 350 F. Scrape out the seeds from half a spaghetti squash. Rub it with a little olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 25 minutes.
Cool for 10 minutes, then use a fork to scrape out the spaghetti strands. Combine with minced garlic and set aside to cool.
Prepare a work station with all your cut veggies within reach. Fill warm (not hot) water into a large, shallow bowl or pan. Dip 1 rice paper sheet at a time. Let soak until somewhat softened (10-20 seconds) but not limp, and place on a flat surface like a large plate or cutting board.
On one end layer your veggies - lettuce, spaghetti squash, a couple cucumber sticks, a few carrot sticks and some green onion/chives. Wrap like a burrito. Fold one end over, tuck in the sides and finish rolling up.
Serve with peanut sauce for dipping.
Best served fresh, but leftovers could be stored in the fridge for a few days in an airtight container.
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