I told you I was gonna get way more into spaghetti squash, and I wasn't lying.
What I changed
Replaced soy sauce with coconut aminos
Replaced maple syrup with half as much dolcedi
Added black sesame seeds as garnish
Source: Connoisseurus Veg | Serves: 2 | Time: ~1 hr
1 small spaghetti #squash, about 2 pounds
1 small #broccoli crown, cut into florets
1-2 tsp. sesame oil
1 garlic clove, minced
S&P, to taste
3 tbsp creamy peanut butter
1 tbsp coconut aminos
1/2 tbsp dolcedi syrup
1 tbsp lime juice
1-2 tbsp water, as needed
Chopped green onions
2 tbsp roasted peanuts, chopped (added after I took the photo)
Sriracha, to taste
Black sesame seeds
Preheat oven to 375° F. Carefully, with a very sharp knife, cut squash in half, length-wise. Scoop out seeds, but leave the inner pulp. Pour 1/2 cup of water into a baking dish and place squash halves, cut side down, into the baking dish. Roast until tender, about 40-45 minutes. Remove from oven and transfer squash halves to a dish to cool for a few minutes.
When squash has about 20 minutes of roasting time left, begin preparing the broccoli. Place broccoli, oil and garlic into roasting pan or oven-safe skillet and toss until broccoli is well coated. Place in the oven with spaghetti squash and roast until tender-crisp, about 15 minutes. Remove from oven and season with salt and pepper.
While broccoli and squash roast, whisk peanut sauce ingredients together in a small bowl. Thin with as much water as needed.
Gently rake the insides of spaghetti squash with a fork to create a noodle-like texture. Top with broccoli, peanut sauce, peanuts, green onions and sriracha.
What I ate and drank today
6 glasses of water (planning on two more before bed, at least)
2 cups decaf
1 cup coffee
Almond butter and sriracha sandwich
~5.25 miles of walking