Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce

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.

Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce
Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce

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:

The Noodles:

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

Instructions:

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.

The Fixings

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

Instructions:

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!

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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