Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

We were on a spaghetti squash kick a few weeks ago.  It was on sale, so I decided to try out a few new recipes.  One of them was the Spaghetti Squash, Meatballs & Tomato Sauce.  I also experimented with this Thai-style dish.

While the images may not be incredibly picturesque, this dish was chock-full of great flavors and textures!  There is somewhat of a laundry list of ingredients, but you probably have a bunch of these in your pantry already.  And if there are different herbs, vegetables, nuts, etc. that you have on hand or prefer to the list below, you can definitely substitute your favorites.

What you’ll need: spaghetti squash, kale, shallot, toasted nuts of choice, toasted sesame seeds, mint, broccoli, ginger, garlic, sriracha, peanut butter, lime, rice vinegar, agave, soy sauce, extra virgin coconut oil, toasted sesame oil, grapeseed oil.  Phew, that was a mouthful!

First you need to cut the spaghetti squash in half lengthwise, and scoop the seeds out.  This is way more dangerous than it sounds.  Use the absolute sharpest knife you have on hand – I even sharpened mine before this step.  I find it helpful to cut off the stem end, and start your knife at the cut end to slice in half.  (There are two spaghetti squashes in the images below because I prepped all the spaghetti squash for this recipe and the meatball dish at the same time.)

Once you have your squash carefully and successfully sliced in half, scoop out the seeds with a spoon or your hand.

Line a baking sheet with parchment paper, and place the squash cut side down onto the sheet.  Bake in a 375 degree oven for about an hour, or until the squash is soft and the flesh easily pulls away into strands.

While the squash is baking, prepare the rest of the bowl.  Slice the kale leaves into thin 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 mint and toasted nuts as well, set them aside with the shallots.

Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.

Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer.  Cook the broccoli florets for about 3-4 minutes, drain and set aside.

When squash is cool enough to handle, 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.

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.

Spaghetti Squash Noodle Bowl & Lime Peanut Sauce

Adapted from The First Mess

Spaghetti Squash Ingredients

• 1 large spaghetti squash, cut in half lengthwise and seeded
• 4-5 kale stalks, stems removed
• 1 shallot, peeled
• 1/2 cup chopped toasted nuts of your preference (I used peanuts)
• 3 tbsp toasted sesame seeds
• chopped mint (or other fresh herb you have on hand)
• 1 bunch of broccoli, cut into florets
• salt & pepper

Lime Peanut Sauce Ingredients

• 1/2 inch fresh ginger, peeled and roughly chopped
• 2 cloves of garlic, peeled and minced
• 1-2 tsp sriracha
• 2 tbsp peanut butter
• 1 lime, peeled and chopped
• 1 tbsp rice vinegar (or apple cider/white wine vinegar)
• 2 tsp agave (or honey)
• 1.5 tbsp tamari soy sauce
• little scoop of extra virgin coconut oil (optional)
• tiny splash of toasted sesame oil
• 1/2 cup grapeseed oil

Steps

1. Preheat the oven to 375 degrees.
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-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 mint and toasted nuts as well, set them aside with the shallots.
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. Cook the broccoli for about 3-4 minutes until just cooked, drain and set aside.
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, 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.
7. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
8. Portion the squash and kale into 4 bowls.
9. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.

Hugs, kisses & yummy dishes… xoxo

Lauren