Source: The First Mess | Serves: 4 | Time: 1 hr
Changes: skipped lime zest; replaced tamari with coconut aminos
Ingredients
Lime Peanut Sauce
½ inch fresh ginger, peeled and chopped
2 cloves garlic, chopped
1-2 tsp sriracha
2 tbsp reduced fat peanut butter
1 tbsp lime juice
1 tbsp rice vinegar
2 tsp agave nectar
1 tbsp coconut aminos
¼ tsp toasted sesame oil
½ cup grapeseed oil
Spaghetti Squash Noodle Bowl
1 large spaghetti #squash, cut in half lengthwise and seeds scooped out
4 cups thinly sliced #kale
4-5 cups #broccoli florets
½ small red onion, thinly sliced
½ cup chopped toasted nuts (cashews, almonds etc)
3 tbsp sesame seeds, toasted
½ cup chopped cilantro
S&P, to taste
Instructions
Preheat the oven to 375°F.
Combine all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.
Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.
While the squash is baking, place the sliced kale in a large bowl and set aside.
Once you’ve taken the squash out of the oven, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and drop it into the pot, closing the lid on top. Let the broccoli steam for 3-4 minutes, or until tender. Keep warm.
While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, red onions, chopped nuts, sesame seeds, chopped herbs and extra sauce.