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Spaghetti Squash Nourish Bowl with Spicy Peanut Sauce


These nourish bowls filled with yummy veggies and topped with a spicy peanut sauce make a perfect spring dinner. Whenever I think about what I want to eat in the spring I always think about colorful fresh veggies and the lovely combination of cold crunchy carrots and bell pepper mixed with he warm spaghetti squash is absolutely delightful. This meal is also super easy since the squash needs to roast for about 30-40 mins it allows or the perfect amount of time to cut the veggies and make the sauce.


Ingredients:

  • 2 Spaghetti Squashes

  • Olive Oil (or any other type you have)

  • 1 Bell Pepper (in whichever color you like best)

  • 2 Large Carrots

  • 1 Pack of Tofu (only if you like tofu. If not add another meat substitute you like or beans/lentils)

For the Spicy Peanut Sauce:

  • 3 table spoons of peanut butter (Crunchy is best)

  • 1 tablespoon of Soy Sauce

  • 1 teaspoon of Red Chili Paste (You can substitute for any spicy condiment you have)

  • 1 teaspoon Sesame Oil (If you do not have this no worries, it will be fine without it)

  • 1/2 cup of water

  • Rice Wine Vinegar

  • Lime Juice


Instructions:


For the Squash: Preheat your oven to 400 degrees Fahrenheit and prep a cookie sheet lined with some tinfoil. Cut both of the spaghetti squashes in half (this was hard for me and I found that if you cut them down the middle in half with the knife and then used your hands to break them in half the rest of the way it was much easier.) then scrape out the seeds and put olive oil and salt on each of the four halves of the squash. Then place each squash half face down on the prepared cookie sheet and bake in the oven for around 30-40 mins. For the Vegetables: While the squash cooks prepare your bell pepper and both your carrots by washing and peeling the carrots. Then with a cutting board and a knife slice the carrots and the bell peppers into thin pieces and set aside. For the Sauce: In the microwave or on the stove heat the peanut butter until it can run off a spoon. Meanwhile combine soy sauce, red chili paste, sesame oil, water, rice wine vinegar, and lime juice in a small bowl or measuring cup. Once the peanut butter is sufficiently melted add it to the small bowl as well and mix until the sauce blends into a light brown sauce. Taste the sauce and tweak until you are happy with the taste. For the Tofu: If your tofu is packed in water then drain the liquid and carefully blot with a paper towel to release any liquid from the tofu. Go over to your cutting board and cut the tofu into rectangular pieces. Take a pan and heat some oil of your choice over medium heat. Carefully place the tofu into the pan and season with salt and any other seasonings of your choice. Flip the tofu a few times until golden brown. take the tofu off the heat and let sit in the pan while you prepare the squash. Put It Together: Take the squash out of the oven and flip it over so the inside is facing up. With a fork use a scratching motion to break the spaghetti Squash strands from the side of the squash and place in a large serving bowl. You can either add the peanut sauce to the squash and toss in the big bowl or serve on the side with fresh veggies and tofu. Enjoy! :)

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