Ingredients
Scale
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 large head of broccoli, cut into bite-sized florets, steamed
- 2 bunches bok choy, roughly chopped, steamed or stir-fried with a little oil
- 1 cup cooked edamame beans
- 1/2 cup peanut butter
- 1 cup coconut milk (from a can, not a box)
- 2 cloves garlic
- 1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)
- 1 tablespon soy sauce
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 lime, juiced
- 1 bunch scallions, chopped, for garnish
- 1/2 cup chopped peanuts, for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
- Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
- Mix together the squash with cooked broccoli, bok choy, and edamame. Divide among four bowls. Drizzle with peanut sauce and sprinkle with scallions and peanuts.