Friday, October 21, 2016

Spaghetti Squash with Thai Peanut Sauce

If you are looking for something a little different to make for dinner because your routine is getting a little ordinary, I have just the recipe for you. Spaghetti Squash replaces a typical noodle that is found in this Thai dish.  The lightness of the spaghetti squash,  is the perfect combo for this creamy sauce.

1/2 cup creamy natural, unsweetened peanut butter
1 can 13.5 oz coconut milk
2 tablespoons apple cider vinegar
1 tablespoon honey
2 Tablespoons turmeric
2 garlic cloves, minced
1 teaspoon cumin
1 tablespoon grated ginger
¼ teaspoon cayenne pepper
¼ cup fresh chopped green onion
¼ cup fresh chopped cilantro
¼ cup fresh chopped cilantro
½ teaspoon sea salt
2 cups spinach  or kale
1 large spaghetti squash
Avocado oil or coconut oil
Sea salt
Preheat oven to 350 F. Half the squash and scoop out the seeds. Drizzle inside with oil  and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, remove it from the oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands.
Over a medium heat, add peanut butter, coconut milk, garlic, spices and salt to a skillet.  Cook until peanut butter is melted and sauce is bubbling.  Add green onions and spinach.  Cook until they are softened.  Place  spaghetti squash into the bubbling sauce.  Remove from heat and stir to combine. Serve with a garnish of fresh chopped cilantro. 

Cut and scoop out seeds
 It is important when choosing a spaghetti squash to get one that is bright yellow with no brown spots.  The area around the stem should be firm and free of any black color.  The peel should be shiny and firm and not be easily marked with your fingernail.  An old spaghetti squash will be flavorless and mushy and will not yield strong spaghetti-like strands. 
Cook face down until outer peel is easily pierce with a fork.

Sea salt and avocado oil
 If you desired kale in stead of spinach cook this first in the oil and salt until softened.  If you are using spinach add the fresh spinach in the final steps as to avoid it becoming mushy.  I used yellow cooking onions instead of green onions as my kids prefer yellow onions.  I cooked them with the kale.

Someone is always on the prowl for kale. 

Add apple cider vinegar
Then add 1 can of coconut milk.  NO light milk.  Full fat, please.

I'm a bit of a peanut butter connoisseur so I always have several varieties on hand.  My favorite is the Mara Natha's no stir organic PB.  It is slightly sweetened so I did not add any honey.  If your are using PB without any sweetener, a little honey really makes this dish. 

Add the PB and stir until combined.

A pinch of cayenne pepper brings a little heat to the dish. My kids love it.

Grilled chicken or shrimp is a nice addition to this otherwise vegetarian meal.

No comments:

Post a Comment

Thanks for your interest in Chiro Kitchen.