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Spaghetti Squash Asian Garlic Noodles
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!
| Course: | Dinner, lunch |
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