Vegan spaghetti squash noodle bowl with lime peanut sauce, kale, and broccoli is a healthy vegan main. Simple, delicious and satsfying
This spaghetti squash noodle bowl is something you might catch me fixing up for dinner on a normal day. I might pre-roast the whole squash and make up the dressing at the beginning of the week, reheat the strands with some stock in a sauté pan and top it all up as I’ve done here. I never make a dressing or sauce the same way twice, and this peanut lime one is no exception. The list of ingredients seems long, but it’s largely a compilation of pantry items that can be subbed, swapped or chopped altogether. I just kind of throw it all into my Vitamix and taste and re-blend, rinse, repeat :)
If you’d like to make this a bit heartier, you could whip up a batch of crispy sesame garlic tofu to serve alongside. I generally have faith that I’m getting enough plant-based sources of protein throughout the day. But if this is top of mind for you, definitely go for some tofu or even steam some edamame along with the broccoli for an extra hit. You could also tangle up some whole grain or brown rice-based noodles with the spaghetti squash strands!
If you love spaghetti squash, I have another excellent recipe with it that involves garlicky arugula cream and chickpeas right here. So good!
Spaghetti Squash Noodle Bowl with Lime Peanut Sauce
Lime Peanut Sauce
- ½ inch fresh ginger, peeled and chopped
- 2 cloves garlic, chopped
- 1-2 teaspoons hot sauce of your choosing
- 2 tablespoons peanut butter
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons agave nectar
- 1 tablespoon tamari soy sauce
- ¼ tsp toasted sesame oil (optional)
- ½ cup grapeseed oil
Spaghetti Squash Noodle Bowl
- 1 large spaghetti squash, cut in half lengthwise and seeds scooped out
- 4 cups thinly sliced kale
- 4-5 cups broccoli florets
- ½ small red onion, thinly sliced
- ½ cup chopped toasted nuts (cashews, almonds etc)
- 3 tablespoons sesame seeds, toasted
- ½ cup chopped cilantro or parsley
- sea salt and ground black pepper, to taste
- Definitely use the sharpest knife you’ve got for the spaghetti squash. You don’t want to be pulling a stubborn knife out of a half-cut squash.
- You could also use tahini, almond butter, or sunflower seed butter in place of the peanut butter
- Preheat the oven to 375°F.
- Combine all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.
- Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.
- While the squash is baking, place the sliced kale in a large bowl and set aside.
- Once you’ve taken the squash out of the oven, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and drop it into the pot, closing the lid on top. Let the broccoli steam for 3-4 minutes, or until tender. Keep warm.
- While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
- Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, red onions, chopped nuts, sesame seeds, chopped herbs and extra sauce.