Yield: 4 Servings
Total Time: 1 Hour
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Hot Lime Peanut Sauce
- 2 tablespoons fresh lime juice
- 4 tablespoons peanut butter
- 1 cup pureed tomato
- ½ teaspoon lime zest
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, chopped
- ½ inch fresh ginger, peeled and chopped
- 1 teaspoon hot sauce
- 2 teaspoons raw honey
Spaghetti Squash Noodle Bowl
- 1 large spaghetti squash
- 4 cups broccoli florets
- 1 small red onion, thinly sliced
- 1/2 cup chopped toasted almonds
- 3 tablespoons toasted sesame seeds
- ½ cup chopped parsley
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Preheat the oven to 375 degrees.
Prepare a baking sheet by lining it with parchment paper.
Place all the sauce ingredients in a blender and blend until very smooth and well combined. Set aside.
Arrange the squash halves, cut side down, onto the prepared sheet and place in the oven. Bake for about 40 minutes, or until tender.
Meanwhile, steam the broccoli for about 4 minutes or until tender but still crunchy; keep warm.
Remove the spaghetti squash from the oven and using a fork, scrape out the strands into a bowl.
Pour about a quarter of the sauce into the bowl and sprinkle with sea salt and pepper. Toss to coat the steamed broccoli and squash with the sauce.
Divide the squash and broccoli among the four serving bowls and top each with chopped red onion, chopped toasted almonds, toasted sesame seeds, herbs and more sauce. Enjoy!
Nutritional Information per Serving:
Calories: 313; Total Fat: 19 g; Carbs: 28.9 g; Dietary Fiber: 7.5 g; Sugars: 7.5 g; Protein: 13 g; Cholesterol: 0 mg; Sodium: 292 mg