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 shallots.
- 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 blend 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.
A Weeknight Wonder: My Go-To Spaghetti Squash Noodle Bowl
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school drop-offs, client meetings, and the never-ending to-do list, the last thing I want is to spend hours in the kitchen. That's why I've developed a go-to recipe that's both nutritious and surprisingly quick: my Spaghetti Squash Noodle Bowl with Lime Peanut Sauce. This recipe is a lifesaver on those hectic weeknights when I need a satisfying meal without the hassle.
The beauty of this dish lies in its simplicity and versatility. The spaghetti squash roasts beautifully in the oven, freeing up valuable time to attend to other tasks. While the squash is baking, I usually prep the other ingredients—chopping kale, shallots, and broccoli—a task that’s easily done while catching up on emails or listening to a podcast. The lime peanut sauce is a flavor explosion, the perfect complement to the sweetness of the squash and the earthiness of the kale and broccoli. It’s creamy, tangy, and subtly spicy—a trifecta of flavor that keeps me coming back for more. This recipe is so adaptable too! I sometimes swap out the broccoli for green beans or asparagus, depending on what’s fresh at the market. The same goes for the nuts; pecans, walnuts, or even sunflower seeds add a delightful crunch.
This isn't just a quick and easy meal; it's also packed with nutrients. Spaghetti squash is a great source of fiber, vitamin C, and beta-carotene, while kale is brimming with vitamins A, K, and C, along with antioxidants. The peanut butter in the sauce adds a healthy dose of protein and healthy fats, making it a complete and satisfying meal. Plus, the vibrant colors make it a feast for the eyes, just as much as the palate.
Beyond the Recipe:
What I love most about this recipe is its adaptability. It’s a perfect base that I can modify depending on my mood or what's available in my fridge. Sometimes, I'll add a sprinkle of red pepper flakes for extra heat, or I'll swap the kale for spinach. The key is to have fun with it and experiment with different flavors and ingredients. This is the kind of recipe that allows for creative expression in the kitchen without sacrificing ease or nutrition. It’s perfect for meal prepping too. The roasted squash can be stored in the refrigerator for a couple of days, making it a quick lunch or dinner option on busy days.
More than just a delicious meal, this recipe represents a commitment to healthy eating without sacrificing convenience. In my busy life, finding that balance is crucial. This recipe is a testament to the fact that nourishing meals don't have to be complicated or time-consuming. It's a simple, flavorful, and satisfying dish that has become a staple in my household.
Tips and Tricks:
- Roasting the Squash: Make sure the squash is cut in half and the seeds are removed. This ensures even cooking and easy strand extraction.
- Kale Prep: Remove the tough stems from the kale before slicing it into ribbons. This makes it easier to eat and prevents overly tough bits in your bowl.
- Sauce Consistency: Add a little more liquid (water or coconut milk) to the sauce if you prefer a thinner consistency.
- Spice it Up: Don't hesitate to add a pinch of red pepper flakes or a dash of your favorite hot sauce to the peanut sauce for extra kick.
- Make it Ahead: Roast the squash and prepare the sauce ahead of time. This will significantly reduce your prep time on busy weeknights.
So, the next time you're looking for a quick, healthy, and delicious meal, give my Spaghetti Squash Noodle Bowl with Lime Peanut Sauce a try. You won't be disappointed!
