Any dish that uses my most favorite lime peanut sauce is a winner to me. I love this sauce. It’s my personal (healthy, ageless) crack. And, using it on a dish with a low-glycemic index, making it anti-inflammatory, is a bonus. Instead of rice noodles we’re using spaghetti squash, which is sweeter and much healthier than any high-glycemic noodle would be, and the world’s favorite super food, kale, which I always have around for my daily kale smoothies. Though, to be honest, I sometimes swap out the kale for spicy mustard greens. There was a time I ate mustard greens with almost everything. You can take the girl out of South Carolina but you can’t take South Carolina… well, you know the story. Inspired by TheFirstMess.com I tweaked this recipe a little to make it totally Ageless Diet approved and delicious. I add a little baked tofu for a more substantial dinner. It’s an easy addition to make, and it tastes really good. This dish is great for lunch, but works for dinner too.
Spaghetti Squash Lime Peanut Noodle Bowl Recipe
Lime Peanut Sauce Ingredients:
- 3 tablespoons Asian fish sauce
- 3 tablespoons rice vinegar
- ½ cup + 1 tablespoon lime juice
- 3 tablespoons soy sauce
- 1 one-and-a-half inch chunk ginger, peeled, and sliced
- 6 tablespoons natural unsalted peanut butter
- 1 tablespoon toasted sesame oil
- Pinch of cayenne
Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
The Squash Noodle Bowl Ingredients:
- 1 large spaghetti squash, cut in half lengthwise, seeds scooped out
- 4-5 red/purple kale stalks, stems removed OR 4-5 stalks of mustard greens, chopped into thin ribbons
- 1 shallot or 1/2 red onion, peeled, chopped into half-moon slivers
- 1/2 cup chopped toasted cashews or peanuts
- 1/4 cup sesame seeds
- 1 bunch herbs, coarsely chopped (a combination of basil, cilantro, and mint work best)
- 1 bunch of broccoli, blanched and chopped into bite-sized chunks
- Salt and pepper to taste
- Hot sauce, Sriracha or your favorite chile paste (optional)
Squash Noodle Bowl Preparation:
Preheat the oven to 375 degrees F.
Brush the squash with a little oil, grapeseed or safflower work well. On a parchment lined baking sheet place the squash halves, cut side down, and bake for about an hour or until the flesh pulls away in easy strands.
While the squash is baking, slice the kale leaves into thin ribbons and set aside in your serving bowl. (Keep the stems from the kale, they are great in your kale smoothie – stem to crown cooking!) Cut the shallot or red onion into slivers and set aside. Chop up the herbs and toasted nuts.
Blanch the broccoli florets and stems, once cooled, cut into bite-sized chunks. I use the stems and the florets for stem to crown cooking – I love the extra crunch the stems provide.
Once the squash is slightly cooled, scrape the spaghetti strands out with a big spoon or fork into the large bowl with the sliced kale, mustard greens, or whatever greens you prefer. (Arugula also works well in this dish, or use a combination of all three.) The heat from the squash should wilt the greens. Pour a big splash of the lime peanut sauce into the bowl, season with salt and pepper and lightly toss the squash and kale or mustard greens. I use mustard greens when they’re in season because, as a girl from South Carolina, I love these greens. But, they have bite, and if you want a milder taste, use the kale.
Serve the squash in bowls, top with the broccoli stems and florets, sliced shallots, chopped cashews or peanuts and the sesame seeds. Drizzle a bit more of the sauce on top. And, if you want a little heat, a big splash of sriracha. Enjoy!
*Note: I serve this dish with a little baked tofu. And, if you want to make this a more substantial supper, try it. Bake a pound of extra firm tofu. Season with a little lime juice, fish sauce and sesame oil, and serve on top of the squash and greens, then add the broccoli, nuts, and peanut sauce.
- 1 pound extra-firm organic (and sprouted if you can find it) tofu, sliced into thin slabs
- 1 tablespoon sesame oil
- Preheat the oven to 400 degrees F. (You can put the tofu in as the squash finishes cooking. If you do this, turn the oven up to 400 from the lower temperature it’s at for the squash.)
- Wrap tofu snugly in a couple of layers of paper towels and place on a cutting board or flat plate. Cover with a second cutting board or plate and balance a heavy can or two on top to weigh down the plate and press down on the tofu; set aside to let drain for 30 minutes. Remove and dry the tofu.
- Cut tofu into 1/3 inch slabs, brush them with sesame oil, and arrange them in a single layer on a parchment lined baking sheet or dish. Bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total.
About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.