Spaghetti squash - you have us every time.

Can you say - "yes please"

I did.

We posted this recipe, originally from The First Mess, a couple weeks ago on Pinterest and Facebook. Now while I'd love to say that we try every recipe we post, there just isn't enough hours in the day (or room in our stomachs.)  Needless to say, this one caught my eye.

I'm working from my in laws this week on a lake in Northern Minnesota.  Big bright kitchen and room to move and snap some pictures as I cook.  LOVE.  This number was a HUGE success - stamps of approval from Matt (hey, we don't always get those from him) and Kathy (my mom-in-law.)

spaghetti squash noodle bowl + lime "nut butter" sauce recipe
serves: 4

Main squash bowl:
1 large spaghetti squash, cut in half lengthwise + seeds scooped out
4-5 kale stalks (7-8 if you’re using lacinato), stems removed
1 shallot, peeled
1/2 cup chopped toasted cashews
3 tbsp sesame seeds
chopped leafy herb (cilantro, mint, thai basil) - I used basil
1 bunch of broccoli, cut into florets
salt + pepper

lime "nut butter" sauce ingredients:
1/2 inch fresh ginger, peeled + rough chopped
2 cloves of garlic, peeled + rough chopped
1-2 tsp sriracha (or other hot sauce you like)
2 tbsp "nut butter" of your choosing (almond, peanut, cashew, tahini)
1 lime, peeled + chopped
1 tbsp rice vinegar (or apple cider/white wine vinegar)
2 tsp honey
1.5 tbsp tamari soy sauce
little scoop of extra virgin coconut oil
tiny splash of toasted sesame oil
1/2 cup grapeseed oil

Preheat the oven to 375 degrees F.

Cooking the spaghetti squash can go two ways.  Option A) cut lengthwise and place on baking sheet face down for an hr. until the flesh part removes with a knife.  Option B) which I did - put the squash in the oven for 20 mins to soften shell and then cut and place faced down for the remaining 40+ minutes.  Why? Because cutting the squash can be difficult and dangerous (if you get the knife stuck in there - I know from a "friend" who did that.)

While the squash is baking, slice the kale leaves into ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.

Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.

When squash is cool enough to handle, place broccoli into the pot with the simmering water (you can steam or blanche). 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. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.  

Ok now you try!

Happy Fall from Northern MN,
Katie