Author Notes
This satisfying plant-based recipe is perfect for a cool fall day: roasted spaghetti squash topped with almond butter sauce and broccoli and red pepper stir-fry. Yum! —lynne
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Ingredients
- Squash & Sauce
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1
whole spaghetti squash
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4 tablespoons
almond butter
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3 tablespoons
soy sauce or tamari (gluten-free)
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1 tablespoon
sesame oil
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3 tablespoons
warm water
-
1
clove garlic
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2 tablespoons
agave syrup
- The Stir-Fry
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1/2
yellow onion, diced
-
2 cups
broccoli florets
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1 cup
diced red pepper
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1 tablespoon
virgin coconut oil
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1/4 cup
water
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2 tablespoons
soy sauce or tamari (gluten-free)
Directions
-
Preheat the oven to 400 F.
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Poke holes in the squash (so it won’t burst while baking), place it in a shallow baking pan and cook for 45–50 minutes.
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While the squash is baking, combine the almond butter, soy/tamari sauce, rice wine vinegar, sesame oil, water, garlic and agave into a food processor and blend.
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Add more water until you’ve reached your desired consistency.
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Set the sauce aside, and heat the oil on medium-high heat. Add the onion and cook until brown.
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Add the red pepper, water, soy/tamari sauce and broccoli and cook until tender, about 3–4 minutes.
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When the squash is done, cut it in half and scoop out the seeds and fibrous strings from the center. Discard.
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Scrape around the edges of the squash with a fork to shred the pulp into strands.
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To put it all together, add the almond butter sauce to the spaghetti squash noodles, and stir to coat.
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Top it off with the stir-fry vegetables, and enjoy!
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