Coconut Ginger Spaghetti Squash (Gluten-free)

February 20, 2019 • Mains • gluten-free, plant-based, vegan • No comments

This sauce is a total winner at my house, and is super versatile! Get creative with this dish and add in any vegetables you’d like such as broccoli, snap peas, peas, mushrooms etc. You could also add in some protein such as tofu, shrimp or chicken (if you eat meat). I personally like to cook up the spaghetti squash in advance, so when I make this dish it takes no time at all- just have to whip up the sauce and then reheat the spaghetti squash on top of the stove with your veggies. If you aren’t a fan of spaghetti squash, try this sauce with rice noodles, zucchini noodles, or even with tofu or chicken on top of rice- YUM!

Ingredients

• 1 large spaghetti squash
• 1/2 chopped yellow onion
• 1 cup matchstick carrots (or shredded carrots)
• 2 handfuls of raw spinach

For the sauce:

• 2 inches peeled ginger root
• 2 tsp hot sauce
• 1/2 tbsp minced garlic
• 2 tbsp cashew butter
• 2 tbsp peanut butter
• Lime juice from 1 1/2 limes
• 1 tbsp maple syrup
• 2 tbsp coconut aminos
• 1/2 cup coconut oil
• 2 tbsp water

Instructions

1. Preheat oven to 400 degrees, and line a baking sheet with parchment paper or foil. Then carefully halve the spaghetti squash length wise with a sharp knife. Using a sharp spoon, scrape out the "guts" - the seeds and most of the stringy parts. Then place the two halves cut-side up on the baking sheet and roast for 35 minutes. Remove from oven, and let cool for 5-10 minutes before using a fork to scrape out the "meat"/ stringy inner squash. Set aside in a bowl.
2. Make your sauce! In a food processor blend the following ingredients until smooth: ginger, hot sauce, minced garlic, cashew butter, peanut butter, lime juice, maple syrup, coconut aminos, coconut oil, and water.
3. Lightly spray a nonstick pan with olive oil then saute chopped onions, and matchstick carrots for about 5 minutes until tender. Then add in the spinach and saute until spinach starts to wilt. Add the cooked spaghetti squash and sauce to the veggie mix in the pan and thoroughly combine. Optional- garnish with chopped peanuts and green onion. Serve hot and enjoy!