4 cloves garlic, minced
1 tbsp fresh ginger, minced 1 medium yellow onion, thinly sliced 1 bag of broccoli slaw 1 cup carrots, shredded 3 tbsp coconut aminos 2 tsp rice wine vinegar sliced green onions, for garnish 1 lb animal protein if desired (turkey, chicken, shrimp)
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1 medium spaghetti squash
olive oil salt 1 garlic clove, minced 1/4 cup chopped parsley or cilantro 2 tbsp crushed peanuts Peanut Sauce: 1 can (14 oz) coconut milk 2/3 cup natural, unsweetened peanut butter 1/4 cup coconut sugar 1/4 cup water 2 tbsp soy sauce (I use coconut aminos) 2 tbsp apple cider vinegar 2 tsp sesame oil 2 tsp red curry paste Spaghetti Squash:
Makes about 4 servings
1 head cauliflower florets, grated (Trader Joes sells bags of cauliflower rice in produce section) 2 tbsp avocado oil, or olive oil 1 small red onion, diced 2 bell peppers, diced 3 fresh garlic cloves minced 1 tsp sea salt 1 tsp cumin 1 tsp chili powder 1 tsp dried oregano 15 oz black beans drained and rinsed if canned 1 jar (15 oz) crushed tomatoes Guacamole: 2 avocados pitted 1/2 small red onion diced juice of 2 fresh limes 1/2 jalapeno diced 1/4 cup fresh cilantro chopped
1 medium spaghetti squash olive oil salt 1 garlic clove, minced 1/4 cup chopped parsley or cilantro 2 tbsp crushed peanuts Peanut Sauce: 1 can (14 oz) coconut milk 2/3 cup natural, unsweetened peanut butter 1/4 cup coconut sugar 1/4 cup water 2 tbsp soy sauce (I use coconut aminos) 2 tbsp apple cider vinegar 2 tsp sesame oil 2 tsp red curry paste Spaghetti Squash: 1. Preheat oven to 350. Half the squash and scoop out the seeds. 2. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel. Peanut Sauce: 1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly. 2. Take off heat to cool sauce. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the ingredients in the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes). 3. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve immediately! Remember to follow me on Facebook, Twitter, and Instagram!
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