We just found your new favorite recipe to add into the rotation! This recipe is so incredibly easy and inexpensive to make, and it tastes just like pad thai but is loaded with veggies and fiber.
Since spaghetti squash yields a lot, this is great to eat all week or to serve a group or family of 4-5. We kept this one simple and didn't add any protein, but it would be great with tofu or chicken.
1 large spaghetti squash
1 bell pepper
2 C broccoli slaw
1 yellow onion
3-4 green onions
salt, pepper, and crushed red pepper to taste
optional cashews for topping
2 Tbsp sunbutter (or nut butter)
1 Tbsp coconut aminos
2 tsp maple
1 tsp sriracha
1 tsp ginger
juice of 2 limes
Preheat oven to 400.
Cut the spaghetti Squash length-wise and scrape the seeds out. Drizzle with olive oil and season with salt, pepper, and crushed red pepper.
Place the squash face down and roast for 35 minutes.
Meanwhile, chop the bell pepper, yellow onion, and the whites of the green onion (save the green for later).
Prepare the sunbutter sauce by combining the ingredients and whisking until smooth.
In a large pan on medium heat, drizzle some olive oil and add in the bell pepper, yellow onion, and whites of the green onion.
Once slightly tender, add in the slaw and half of the sunbutter sauce, then reduce the heat to low.
Once the spaghetti squash is ready, fork out the spaghetti and add it to the pan along with the remainder of the sauce.
Stir until combined and add any additional seasoning if you wish.
Serve by topping with the remainder of chopped green onion, cilantro, and chopped cashews.