I do enjoy this time of the year because of all the wonderful squashes that are available to us. I love to make soups, sautés and pastas from these squashes. My most recent recipe was from last nights dinner. This wonderfully sweet and spicy Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce is divine. Okay, love the adjectives, but this will make you want to slap some body, so eat it alone, LOL. You have been warned.
Here’s the recipe. Enjoy and Remember to Set the Table with Love.
* Read this recipe through first in it’s entirety and prepare the dish as follows:
1 medium Spaghetti Squash ( cut in half and deseeded)
1 1/4 tbsp olive oil (1/4 tbsp to cover the cookie sheet with)
pinch of salt
parchment paper to cover the cookie sheet
Place a little oil on the cookie sheet and line it with the parchment paper. Take the squash halves add the remaining olive oil over top of the squash with a little sea salt. Lay them cut side face down on the cookie sheet and allow to bake for about 40 minutes until you can easily pierce the squash with a fork. Let cool for about 15 minutes, or until squash is cool enough to handle. With a fork, scrape out the spaghetti-like strands and place on your serving platter or plate if you want to eat it all yourself. 🙂 I like to drizzle a little olive oil over the squash and gently toss to loosen them up.
1 tbsp coconut oil ( to sauté veggies)
1 cup snap peas ( washed and patted dry)
1 cup carrots ( peeled and cut in small circles)
1 cup portobello mushrooms ( cleaned and diced)
1 cup red bell peppers ( diced)
1/4 cup cilantro ( chopped, as garnished)
lime zest as garnished
Add oil to a sauté pan over medium high heat. Sauté snap peas and carrots for 2-3 minutes, you want them to still have a crunch. You will cut up the portobello mushrooms and peppers and keep them raw for the dish. The cilantro will be your garnish with a little lime zest (optional). Add the Fixings on top of the squash noodles.
The Cilantro Lime Peanut Sauce
1/2 inch fresh ginger, peeled + rough chopped
1/2 cup chopped cilantro
2 cloves of garlic, peeled and roughly chopped
2 tsp sriracha
2 tbsp peanut butter (or any nut butter)
1 lime, peeled + chopped
1 tbsp apple cider vinegar
2 tsp honey
1 1/2 tbsp gluten-free soy sauce
1 tbsp coconut oil
1/2 cup grapeseed
Dash of salt to taste
Put all ingredients in a blender and blend until smooth. Once blended add the sauce over top the veggies and noodles. Add cilantro garnish and a little lime zest and Enjoy!