Ingredients:
For the spaghetti squash:
- 1 spaghetti squash
- Olive oil
- 1 large head of broccoli
- 5 bok choy leaves, chopped
- 1 cup of edamame beans
For the sauce:
- 1 cup of coconut milk
- 3 garlic cloves
- 1/2 cup of peanut butter
- 1/2 tbsp. of ginger
- 1 tbsp. of raw coconut aminos
- 1/2 tbsp. of balsamic vinegar
- 1/2 tbsp. of honey
- 1/2 tsp. of black pepper
To garnish:
- 1/4 cup of green onions
- 1/2 cup of chopped peanuts
Directions:
- Preheat oven to 400 degrees F.
- Cut spaghetti squash in half, remove the seeds, drizzle with a little olive oil, and place on baking sheet covered with aluminum cut side down. Optional: you can also cook the squash first and then cut in half and remove seeds.
- Cook squash until tender. Depending on the size, it takes about an hour to cook. Leave for longer if when you scrape with a fork, the strands don't come out easily.
- In a medium pan, steam the edamame beans and broccoli with a little bit of water in medium heat and set aside.
- In a medium pan, stir-fry with very little olive oil the bok choy leaves and set aside.
- Let spaghetti squash cool for a few minutes and scrape with fork around the edges until you are able to separate the spaghetti squash from the peel and place it in a plate to serve (it should look a little like spaghetti).
- In a blender, mix the sauce ingredients until smooth and pour over spaghetti squash.
- Add the edamame beans, broccoli, bok choy, and top with peanuts and green onions.
