Name: Spaghetti Squash Noodle Bowl with Peanut Lime Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 tablespoons Asian fish sauce; 3 tablespoons rice vinegar; 1 tablespoon coconut palm sugar (honey or agave syrup); ⅓ cup fresh lime juice; 3 tablespoons soy sauce; 1 ½ inch chunk of ginger (chopped); 6 tablespoons natural unsalted peanut butter; 1 tablespoon toasted sesame oil; Pinch of ground cayenne pepper; 1 large spaghetti squash (cut in half lengthwise, seeds scooped out); 1 tablespoon safflower oil; 4-5 leaves of red or Tuscan kale (ribs and stems removed, diced into thin ribbons); 1 cup edamame (blanched (optional)); Extra-firm tofu (baked or fried (optional)); 1 shallot red onion (peeled, thinly sliced into half-moon slivers); ½ cup toasted cashews or peanuts (coarsely chopped); Toasted sesame seeds (for garnish); 1 bunch fresh herbs (coarsely chopped (basil, mint, cilantro)); 3 cups of broccoli (crown and tender stem, blanched, chopped); Salt and pepper to taste

Scale

Ingredients

Lime Peanut Sauce Ingredients

3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
1 tablespoon coconut palm sugar (honey or agave syrup)
⅓ cup fresh lime juice
3 tablespoons soy sauce
1 ½ inch chunk of ginger (chopped)
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of ground cayenne pepper

Squash Noodle Bowl Ingredients

1 large spaghetti squash (cut in half lengthwise, seeds scooped out)
1 tablespoon safflower oil
4–5 leaves of red or Tuscan kale (ribs and stems removed, diced into thin ribbons)
1 cup edamame (blanched (optional))
Extra-firm tofu (baked or fried (optional))
1 shallot red onion (peeled, thinly sliced into half-moon slivers)
½ cup toasted cashews or peanuts (coarsely chopped)
Toasted sesame seeds (for garnish)
1 bunch fresh herbs (coarsely chopped (basil, mint, cilantro))
3 cups of broccoli (crown and tender stem, blanched, chopped)
Salt and pepper to taste

Instructions

For the sauce

In a blender or small food processor, blend all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.

For the squash noodle bowl

Preheat the oven to 375 degrees F.
Brush the squash with a little oil. On a parchment lined baking sheet place the squash halves, cut side down, and bake for about an hour or until the flesh pulls away in easy strands.
Once the squash is slightly cooled, scrape the spaghetti strands out with a big spoon. Season squash with salt and pepper to taste.
Divide spaghetti squash into large bowls. Top with the fresh and cooked vegetables, tofu, and garnish with fresh herbs, toasted nuts, and the peanut lime sauce. Serve the remaining sauce on the side.

Notes

I often serve this dish with a little baked tofu. Bake a pound of extra firm tofu. Season with a little lime juice, fish sauce and sesame oil, and serve on top of the squash and greens, then add the broccoli, edamame, or vegetable of your choice, garnish with fresh herbs, nuts, drizzle with the peanut sauce.