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
Freshly ground black pepper
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.