Chili Peanut Squash Bowls
Chili Peanut Squash Bowls serves: 4 servings
Prep Time: 15 minutes | Cook Time: 45 minutes | Rest Time: 10 minutesTotal Time: 1 hour and 10 minutes
Winter squashes are stable vegetables that do not require refrigeration, and last longer than many other perishable veggies. Spaghetti squash is fun because it can be used in place of noodles in any dish. Step aside, zoodles!
Ingredients:
- 1 large spaghetti squash
- 1 cup (240 ml) water
- 2 Tbsp coconut oil
- 1/2 red onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 1 medium bunch broccoli, cut into bite-size florets (about 3 cups or 273 g)
- 1/4 tsp salt
- 2 Tbsp tamari
- 1 Tbsp lime juice (about 1 fresh lime)
- 1 tsp sriracha (chili garlic hot sauce)
- 1/2 cup (56 g) unsalted dry-roasted peanuts, chopped
- 1/4 cup (11 g) thinly sliced fresh basil
Instructions:
- Read through the recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or silicone nonstick baking mat.
- Cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out seeds and discard/compost. Place squash halves, flesh side down, on baking sheet. Pour water on the bottom of the baking sheet and place in preheated oven. Cook for 45 minutes, or until squash is very tender and a knife can easily be inserted through each half. Remove from oven and let rest until cool enough to handle, about 10–15 minutes. Use a fork to scrape out the flesh into spaghetti-like strands. Place into a large bowl and set aside.
- In a wok or large skillet, heat coconut oil over medium-high heat. Add onion, garlic, carrots, broccoli and salt. Cook, stirring frequently, for 5–6 minutes, or until broccoli is bright green and crisp-tender. Lower heat to medium-low and add spaghetti squash strands, tamari, lime juice and sriracha. Stir to combine and cook until everything is heated through, about 2 minutes. Remove from heat and place equal portions of squash mixture into shallow bowls. Top each bowl with chopped peanuts and basil. Enjoy immediately.
Notes:
Storage tip: Chili Peanut Squash Bowls will keep in an airtight container in the refrigerator for up to 5 days.
Simplify this recipe: Use frozen broccoli florets. Cook squash in the microwave using online instructions, or cook in advance.
Reheating tip: Chili Peanut Squash Bowls can be reheated in a medium skillet over medium-low heat with 1–2 tsp water until heated through.
Other recipe notes: Yellow or white onion can be used in place of red onion. Avocado oil or other neutral oil can be used in place of coconut oil.
Make it nut-free: Use toasted sunflower seeds in place of peanuts.
Make it soy-free: Use coconut aminos in place of tamari.
Make it nightshade-free: Omit sriracha.
Nutrition Information Per Serving:
325 calories, 17.2 g total fat, 7.3 g saturated fat, 2.6 g polyunsaturated fat, 5.3 g monounsaturated fat, 0 mg cholesterol, 800 mg sodium, 900 mg potassium, 39.7 g total carbohydrates, 10.4 g fiber, 13.8 g sugar, 10.2 g protein, 14% calcium, 14% iron
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