How wonderful to enjoy an all time favourite dish with a spaghetti squash spin!
Low carb, high veggie and really delicious!
1 medium spaghetti squash about 1kg
2 tablespoons of peanut oil
1 packet firm tofu, cut in cubes
1/2 teaspoon salt
1 onion sliced
1 small head broccoli chopped into florets
3 spring onions chopped
1 grated carrot
small bunch of coriander - roughly chopped into large pieces
1 lime cut into wedges
2 tablespoons smooth peanut butter
3 tablespoons tamari or soy sauce
2 tablespoons sweet chilli sauce or tamarind paste (which I think is better if you have it)
1/4 cup coconut sugar
Cut spaghetti squash in half, scoop out seeds and sprinkle with salt. Bake at 200C for 40 minutes or until flesh flakes away easily with a fork. Pour off any liquid and scrape strands out with a fork. This is much easier when it's cooled down!
To make the sauce add all of the sauce ingredients to a small bowl and stir to combine. Set aside.
When the spaghetti squash and sauce are at the ready. Heat the peanut oil in a large pan over and sauté onion and tofu for a few minutes, then add broccoli for about 3 minutes. Lastly add spring onions, carrots and spaghetti squash (noodles).
Mix the sauce through, garnish with a little coriander, lime wedge and maybe some crushed peanuts and prepare to fall in love with this dish :D
This is a super made up recipe so I'm happy for all kinds of innovation! But it is excellent just this way with nothing else to add or change :)
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