spaghetti squash noodle bowl + lime peanut sauce recipe - a First Mess Recipe
- Number of Servings: 4
Ingredients
squash etc ingredients:1 large spaghetti squash, cut in half lengthwise + seeds scooped out4-5 kale stalks (7-8 if you’re using lacinato), stems removed1 shallot, peeled1/2 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 floretssalt + pepperlime peanut sauce ingredients:1/2 inch fresh ginger, peeled + rough chopped2 cloves of garlic, peeled + rough chopped1-2 tsp sriracha (or other hot sauce you like)2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)1 lime, peeled + chopped1 tbsp rice vinegar (or apple cider/white wine vinegar)2 tsp agave (or honey etc)1.5 tbsp tamari soy saucelittle scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here)tiny splash of toasted sesame oil1/2 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-ish 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.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
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-ish 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.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 533.2
- Total Fat: 44.3 g
- Cholesterol: 0.0 mg
- Sodium: 580.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 7.8 g
- Protein: 10.2 g
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