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Spaghetti Squash Asian Garlic Noodles
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Serves 4 |
A lighter version of the classic dish.
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Ingredients:
1 spaghetti squash
2/3 cup coconut aminos
1/4 cup full fat coconut milk
2 tablespoons red curry paste
6 Medjool dates, pitted
2 tablespoons fish sauce
2 tablespoons grated ginger
6 cloves garlic
1/2 carrot, julienne cut
1 red bell pepper, minced
1/2 zucchini, julienne cut
1/4 cup roasted cashews, chopped
1/2 cup diced fresh cilantro
Directions:
Preheat the oven to 450° F.
Cut the spaghetti squash in half lengthwise. Remove the seeds. Lay face up on a baking tray and brush with a small amount of olive oil. Place in the oven and bake for 25 minutes. Remove from the oven and let sit until cool enough to touch. Use a fork to scrape the core of the squash. Add the spaghetti squash noodles to a large mixing bowl. Set aside.
Add the coconut milk, red curry paste, Medjool dates, fish sauce, ginger, and garlic to a blender. Pulse until everything is pureed.
Add the carrots, red bell pepper, zucchini, roasted cashews and cilantro to the mixing bowl. Pour the sauce over top and toss together. Enjoy!
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Spaghetti Squash Asian Garlic Noodles
Serves 4
Ingredients:
1 spaghetti squash
2/3 cup coconut aminos
1/4 cup full fat coconut milk
2 tablespoons red curry paste
6 Medjool dates, pitted
2 tablespoons fish sauce
2 tablespoons grated ginger
6 cloves garlic
1/2 carrot, julienne cut
1 red bell pepper, minced
1/2 zucchini, julienne cut
1/4 cup roasted cashews, chopped
1/2 cup diced fresh cilantro
Directions:
Preheat the oven to 450° F.
Cut the spaghetti squash in half lengthwise. Remove the seeds. Lay face up on a baking tray and brush with a small amount of olive oil. Place in the oven and bake for 25 minutes. Remove from the oven and let sit until cool enough to touch. Use a fork to scrape the core of the squash. Add the spaghetti squash noodles to a large mixing bowl. Set aside.
Add the coconut milk, red curry paste, Medjool dates, fish sauce, ginger, and garlic to a blender. Pulse until everything is pureed.
Add the carrots, red bell pepper, zucchini, roasted cashews and cilantro to the mixing bowl. Pour the sauce over top and toss together. Enjoy!
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