Spaghetti Squash Noodle Bowl with Lime Peanut Sauce
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!
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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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.
- 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.
- 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.
Recipe and photo courtesy of The First Mess
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