Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

note: notes: Definitely use the sharpest knife you’ve got for the spaghetti squash. You don’t want to be pulling a stubborn knife out of a half-cut squash.

subheading: squash etc ingredients:

1 large spaghetti squash, cut in half lengthwise + seeds scooped out

4 kale stalks, stems removed

1 shallot, peeled

½ cup chopped toasted nuts of your preference (I used cashews)

3 tbsp sesame seeds (toasted, raw, whatevs)

chopped leafy herb if you feel it (cilantro, mint, thai basil etc)

1 bunch of broccoli, cut into florets

salt + pepper

subheading: lime peanut sauce ingredients:

½ inch fresh ginger, peeled + rough chopped

2 cloves of garlic, peeled + rough chopped

1 to 2 tsp sriracha (or other hot sauce you like)

2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)

1 lime, peeled + chopped

1 tbsp rice vinegar

2 tsp agave nectar

1 tbsp tamari soy sauce

little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here)

¼ tsp toasted sesame oil

½ cup grapeseed oil

Directions at thefirstmess.com

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