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Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

5 from 4 reader reviews
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
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Ingredients

Lime Peanut Sauce

  • ½ inch fresh ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 1-2 teaspoons hot sauce of your choosing
  • 2 tablespoons peanut butter
  • ½ teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons agave nectar
  • 1 tablespoon tamari soy sauce
  • ¼ tsp toasted sesame oil (optional)
  • ½ cup grapeseed oil

Spaghetti Squash Noodle Bowl

  • 1 large spaghetti squash, cut in half lengthwise and seeds scooped out
  • 4 cups thinly sliced kale
  • 4-5 cups broccoli florets
  • ½ small red onion, thinly sliced
  • ½ cup chopped toasted nuts (cashews, almonds etc)
  • 3 tablespoons sesame seeds, toasted
  • ½ cup chopped cilantro or parsley
  • sea salt and ground black pepper, to taste

Instructions

  • Preheat the oven to 375°F.
  • Combine all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.
  • Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.
  • While the squash is baking, place the sliced kale in a large bowl and set aside.
  • Once you’ve taken the squash out of the oven, 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 drop it into the pot, closing the lid on top. Let the broccoli steam for 3-4 minutes, or until tender. Keep warm.
  • 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, red onions, chopped nuts, sesame seeds, chopped herbs and extra sauce.

Equipment

Recipe Notes

  • Definitely use the sharpest knife you've got for the spaghetti squash. You don't want to be pulling a stubborn knife out of a half-cut squash.
  • You could also use tahini, almond butter, or sunflower seed butter in place of the peanut butter
Vegan spaghetti squash noodle bowl with lime peanut sauce, kale, and broccoli is a wholesome vegan main. Simple, delicious and satisfying.