Freedom from PCOS

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

Spaghetti Squash Noodles Lime Peanut Sauce Vegetarian

Spaghetti squash replaces carb-laden noodles in this yummy PCOS-friendly, one-dish wonder that’s perfect for vegetarians, for those of you wanting to participate in Meatless Mondays (or are thinking about it, but don’t know what to cook that’s PCOS-friendly!), or are trying to cut-down on your animal protein.

And if you can’t imagine a meal minus the meat, no worries…you can always add in some diced, cooked chicken for extra protein!

PRO-TIP: Don’t be intimidated by the list of ingredients. Like most Asian sauces, this lime-peanut sauce is full of lots of flavors from many ingredients. But, measuring and mixing the sauce together will only take 5 minutes!

If you love this recipe, be sure to sign-up for my One Day PCOS-Friendly Meal Plan for more awesome recipes. When you sign-up, you’ll automatically be put on my VIP list and be one of the first people to know about my ebook 7-Day Meal Plan to Mitigate PCOS Symptoms that’s coming out soon! Only VIPs will receive the opportunity to grab the ebook at the reduced introductory price! Grab the one-day meal plan and get on the VIP list now!

Ingredients

Squash Noodles and Veggies
1 large spaghetti squash, cut in half lengthwise + seeds scooped out
4 kale stalks, stems removed
1 shallot, peeled
1/2 cup chopped toasted nuts of your preference (I used cashews)
3 tbsp sesame seeds (toasted, raw, whatevs)
chopped leafy herb if you feel it (cilantro, mint, thai basil etc)
1 bunch of broccoli, cut into florets
salt + pepper

Lime Peanut Sauce
1/2 inch fresh ginger, peeled + rough chopped
2 cloves of garlic, peeled + rough chopped
1-2 tsp sriracha (or other hot sauce you like)
2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
1 lime, peeled + chopped
1 tbsp rice vinegar
2 tsp agave nectar
1 tbsp tamari soy sauce
little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance)
1/4 tsp toasted sesame oil
1/2 cup grapeseed oil

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.
  3. While the squash is baking, slice the kale leaves into 1/3-inch ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.
  4. Once you’ve cut the broccoli, 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 set aside until right before service.
  5. Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.
  6. When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness. 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.
  7. Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.

Serves 4. 

Recipe and photo courtesy of The First Mess

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