Spaghetti Squash Noodle Bowl with Lime Peanut Sauce
Ingredients
Lime Peanut Sauce
-
½
inch
fresh ginger, peeled and chopped
-
2
cloves
garlic, chopped
-
1-2
teaspoons
hot sauce of your choosing
-
2
tablespoons
peanut butter
-
½
teaspoon
lime zest
-
1
tablespoon
lime juice
-
1
tablespoon
rice vinegar
-
2
teaspoons
agave nectar
-
1
tablespoon
tamari soy sauce
-
¼
teaspoon
toasted sesame oil (optional)
-
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
tablespoons
sesame seeds, toasted
-
½
cup
chopped cilantro or parsley
-
to taste
sea salt and ground black pepper
Instructions
- Preheat the oven to 375°F.
- Blend all sauce ingredients in a blender until fully incorporated and set aside.
- Place the squash halves cut side down on a lined baking sheet and bake for about 40 minutes until the flesh pulls away easily.
- While the squash is baking, place sliced kale in a large bowl.
- After removing the squash from the oven, steam the broccoli for 3-4 minutes until tender.
- Scrape the spaghetti strands from the squash into the bowl with kale, allowing the heat to wilt the kale.
- Add a splash of dressing, season with salt and pepper, and toss lightly.
- Portion the squash and kale mixture into bowls, topping with steamed broccoli, red onions, chopped nuts, sesame seeds, herbs, and extra sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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