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Spaghetti Squash Peanut Noodle Bowl

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SERVING SIZE:

2

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PREP TIME:

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COOK TIME:

30-40 minutes

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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

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