Spaghetti Squash Noodle Bowl with Lime Peanut Sauce
Spaghetti Squash Noodle Bowl with Lime Peanut Sauce
Spaghetti Squash Noodle Bowl with Lime Peanut Sauce
- salt + pepper
- squash etc ingredients:
- 1 large spaghetti squash cut in half lengthwise + seeds scooped out
- 4-5 kale stalks (7-8 if you’re using lacinato) stems removed
- 1 shallot, peeled
- 1/2 cup chopped toasted nuts of your preference (i used ca
- 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
- lime peanut sauce ingredients:
- 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 (or apple cider/white wine vinegar)
- 2 tsp agave (or honey etc)
- 1.5 tbsp tamari soy sauce
- little scoop of extra virgin coconut oil (optional but i love the coconut fragrance here)
- tiny splash of toasted sesame oil
- 1/2 cup grapeseed oil
- Carbohydrate 21.7345024997528 g
- Cholesterol 0 mg
- Fat 28.9742375229891 g
- Fiber 0.0701250005903441 g
- Protein 2.54349499953356 g
- Saturated Fat 2.97650250220689 g
- Serving Size 1 1 Serving (343g)
- Sodium 384.454999752088 mg
- Sugar 21.6643774991625 g
- Trans Fat 1.73185500101047 g
- Calories 340 calories
Step-by-step
- 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.
Undercooking the squash until the flesh refuses to yield into strands is the primary reason this dish turns into a crunchy disappointment. Roasting the halved squash cut-side down traps moisture, steaming the interior until the tines of a fork can easily rake out long, noodle-like ribbons. Turning the squash over too early results in rigid chunks rather than tender strands.
- Bake the squash at 375 degrees F for roughly sixty minutes, watching for the moment when the outer shell yields firmly to thumb pressure and the interior strands release effortlessly from the walls.
- Swap the peanut butter directly for sunflower seed butter or tahini using a strict one-to-one volumetric ratio if allergies require a nut-free approach.
- Add the kale into the mixing bowl while the scraped squash is still radiating heat, allowing the residual warmth to soften the fibrous greens without requiring a secondary pan.
- Process the fresh ginger and peeled lime thoroughly in an upright blender to break down fibrous bits before emulsifying the grapeseed oil into the emulsion.
Precision during the roasting phase dictates whether the final bowl reads as silky strands or watery mush. Adjusting the oil content ensures the emulsion remains balanced and coats the vegetables uniformly.
