I've been swamped with work since the start of the semester. It's crazy! That said, I've been trying to post some of my cooking adventures on IG. It might be some time until I post a new recipe. So, here's a Vintage GreenLiteBites idea someone recently requested. (Sorry it took so long!)
Originally Posted October 2013...
This may be my new favorite way to eat spaghetti squash!
I roasted a whole spaghetti squash this weekend, so I would have it cooked and ready to go in the fridge. As with most things, a little planning goes a long way. Having cooked squash on hand can be a real lifesaver, especially when you want to whip up a quick lunch.
And this was quick!
I literally pulled a few things out of my pantry, and within moments, I was chowing down on this bowl of yummy goodness.
I decided to go with a peanut-based sauce because adding a little fat and protein to spaghetti squash makes it more of a complete meal for me. If I eat the squash alone, I tend to be hungry within an hour, but this bowl had me satisfied for quite some time!
The fresh cilantro was a great addition. I need to keep it on hand more often. It made the sauce pop, and the extra garnish on top is just so pretty.
Anyway, here’s what I did. If you aren’t a spaghetti squash fan, I’m sure this would work with any noodle or zoodle you do like!
📖 Recipe
Spicy ‘Noodle’ (aka Spaghetti Squash) Bowl With Peanuts and Cilantro
Ingredients
- 1 tablespoon 16g creamy natural peanut butter
- 1 tablespoon 21g honey
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon packed fresh cilantro, chopped
- 4 cups 400g cooked spaghetti squash
- ½ oz 14g chopped peanuts
Instructions
- To make the sauce, take a tablespoon of all the ingredients except the squash and peanuts.1 tablespoon 16g creamy natural peanut butter, 1 tablespoon 21g honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon lime juice
- Whisk it all together and set aside.
- Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- Add the cooked squash and toss to loosen it up.4 cups 400g cooked spaghetti squash
- Pour the sauce over the squash, add the peanuts and toss to warm everything through and coat the “noodles.”1 tablespoon hot sauce, ½ oz 14g chopped peanuts
- That’s it! Cooking doesn’t get much simpler than that.
- Pour the noodles in a bowl and top with a little bit of fresh cilantro.1 tablespoon packed fresh cilantro, chopped
Notes
- I like to cook my spaghetti squash a little on the al dente side. If you slightly undercook it, will hold up better when reheated and you can still keep that slightly firm noodle texture.
- Need to cut back the fat? Use a peanut butter powder/flour isntead of real peanut butter.
- Need more protien? Add some chicken!
- Need less carbs? Cut the honey.
- I guess this recipe could be considered two servings of two cups each but I ate the whole darn bowl and it was heavenly. Sometimes you just want a BIG serving and at 375 calories THIS was totally worth it.
