It has been an exhausting couple of weeks around here in DC. I am (unsuccessfully) trying to plan my Halloween costume. I was never entirely good at Halloween, but I love the idea of thinking out a costume and going to get free candy. I know that sounds weird, “not being good at Halloween.” It is always so stressful for me to come to a decision about a costume. And then once I do, I USUALLY find something else I like better
To say I’m indecisive is an understatement
But in all seriousness, I love that Halloween gives us an excuse to dress up as whomever you want to be. It’s too fun! I was Buzz Lightyear one year and my costume (if I may say so myself) was pretty dope. I would like to think I would be one of those parents who dresses their kids up with a theme. I’m confident that I could totally coordinate that but, then again, nothing will ever beat Neil Patrick Harris’s kids costumes. Seriously, their kids costumes make me SO jealous, it is crazy. I will probably just be the mom who take the Mounds out of their kid’s candy bowls when they’re not looking.
What is your favorite candy? I’m partial to any of the coconut ones. One of the worst things I did as a child was throw all of the Almond Joys I was given back into the people’s bowl and say, “those are for old people.” Clearly, I was a well mannered child, but, in my experience, I have grown to love coconut candy.
Ugh so good.
So anyways this bowl. It seems I always end up making a recipe every few weeks that I think is my most favorite thing ever and better than anything else I’ve ever made. Yes I know, I’m one of those.
Well, this is one of those times. We all need a food hug sometimes, especially as winter comes a crawling in. In my confusing secret brain I consider noodles to be warming comfort food, exactly what’s needed when the rain is pouring down outside and jackets are still necessary.
This bowl has it all! I mean, just look at that peanut sauce! We are talking creamy deliciousness right here. Decadent, even., but then there is green stuff to keep it super light! See guys, green = healthy. I love having this for dinner and then making enough for mad leftovers. I don’t know if we can be friends if you don’t love leftovers. Have you ever met one of those people. If you have, go make this and it will convert them real fast. Personally, I go ham for em.
Finally, this recipe is so good for ANY diet, so you don’t have to stress about what you’re going to make your vegan, gf, paleo, doesn’t eat bananas friends. If there’s a peanut allergy, I’ve made this with sunflower butter and it works WONDERS. Don’t knock it until you try it.
5 based on 1 review(s)
- 1/2 inch fresh ginger, peeled + grated with a microplane
- 2 cloves of garlic, peeled and grated
- 1-2 teaspoons chili garlic sauce
- 2 tablespoons peanut butter (or tahini, sunflower seed butter, almond butter etc)
- 1 lime, zested and juiced
- 1 tablespoon rice vinegar
- 1/2 tablespoon honey
- 1 tablespoon soy sauce (sub tamari if gf)
- 1/4 teaspoon toasted sesame oil
- 2 tablespoon water, plus more if needed
- 1 spaghetti squash
- salt + pepper
- 1 tablespoon olive oil
- 1 head of broccoli, cut into florets
- 3-4 leaves lacinto kale, stems removed finely chopped
- 1/4 cup toasted nuts (I used cashews), chopped
- 1/2 red onion or 2-3 scallions, finely sliced
- whatever herbs you're digging (cilantro, basil, mint), chopped
Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with olive oil. Season with salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
Whisk together all of the ingredients, seasoning with salt and pepper to taste. If the sauce is too thick, thin with water, as necessary.
Once you’ve cut the broccoli into florets, 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 set aside until right before service.
When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness. 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, sliced shallots, chopped nuts, chopped herbs and extra sauce. EAT.
Does green counteract candy? You better believe it.