spaghetti-squash-peanut-noodle-bowl-banner

Spaghetti Squash Peanut Noodle Bowl

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

2

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

30-40 minutes

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Peanut Sauce
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
1-2 tablespoons sriracha (depending on heat preference)
½ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced

Veggie Noodle Bowl
1 small spaghetti squash
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
½ cup shredded carrots
1 block baked tofu (such as Nasoya Sesame Ginger Tofu)
8 ounces baby bok choy
1 teaspoon garlic powder
Green onions (to garnish)
Cilantro (to garnish)
Chopped peanuts (to garnish)
Lime wedges (to garnish)

DIRECTIONS

  1. Heat oven to 400 degrees F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with about 2 tablespoons of olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet. Roast 30- 40 minutes or until lightly browned on the outside. The time will vary depending on the size of your squash.
  3. While squash roasts, make the sauce. Combine all ingredients in a blender cup or mini food processor and blend until smooth. Adjust seasonings to taste.
  4. Remove squash from oven and carefully flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Toss the squash strands with the shredded carrots.
  5. In a large skillet or wok, heat remaining tablespoon of olive oil over medium-high heat. Add baby bok choy and sprinkle with garlic powder. Saute 3-5 minutes, flipping every couple of minutes, until tops are wilted but the base still has a bit of crunch. Remove from skillet and heat your tofu in the same pan.
  6. To assemble bowls, arrange the squash, bok choy, and warm tofu in the base of a large, shallow bowl. Top with a healthy drizzle of peanut sauce and garnish with green onions, cilantro, lime wedges, and chopped peanuts. Enjoy!

This Recipe Serves 2

INGREDIENTS

Peanut Sauce
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
1-2 tablespoons sriracha (depending on heat preference)
½ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced

Veggie Noodle Bowl
1 small spaghetti squash
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
½ cup shredded carrots
1 block baked tofu (such as Nasoya Sesame Ginger Tofu)
8 ounces baby bok choy
1 teaspoon garlic powder
Green onions (to garnish)
Cilantro (to garnish)
Chopped peanuts (to garnish)
Lime wedges (to garnish)

DIRECTIONS
  1. Heat oven to 400 degrees F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with about 2 tablespoons of olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet. Roast 30- 40 minutes or until lightly browned on the outside. The time will vary depending on the size of your squash.
  3. While squash roasts, make the sauce. Combine all ingredients in a blender cup or mini food processor and blend until smooth. Adjust seasonings to taste.
  4. Remove squash from oven and carefully flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Toss the squash strands with the shredded carrots.
  5. In a large skillet or wok, heat remaining tablespoon of olive oil over medium-high heat. Add baby bok choy and sprinkle with garlic powder. Saute 3-5 minutes, flipping every couple of minutes, until tops are wilted but the base still has a bit of crunch. Remove from skillet and heat your tofu in the same pan.
  6. To assemble bowls, arrange the squash, bok choy, and warm tofu in the base of a large, shallow bowl. Top with a healthy drizzle of peanut sauce and garnish with green onions, cilantro, lime wedges, and chopped peanuts. Enjoy!

This Recipe Serves 2

Great Summer Recipes
Vegan Tacos with Seared Tofu, Veggies with Spicy Coconut Almond Sauce beside a bowl of cut limes on a white marble tabletop

Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.

Peanut Butter Banana Pudding with whipped cream and peanut butter drizzle with cookies on a wooden top with white background

No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.

 

Peanut Butter and Jelly Smoothie in clear cups with white and gray striped straws on a white background

I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.

Cinnamon Almond Swirl Banana Bread on a white plate with silver cutlery on a white background

It’s a fact that there is no such thing as bad banana bread. All banana bread is a gift. However, there is such a thing as “the world’s most perfect and delicious banana bread,” and it’s my recipe for Cinnamon Almond Swirl Banana Bread. It’s official. I have a certificate and everything. Granted, I made the certificate myself…but I’m pretty sure that anybody who tastes this banana bread will agree with me.