Page 39 - 201415_TOH_Cookbook

SPAGHETTI SQUASH
NOODLE BOWL
WITH OMG SAUCE
PODESKY/DECOSTA FAMILY, W A R E H A M , M A
“We love the melding of lavors of a sir- fry and we appreciate all the chopping, prepping and cooking together as a family. This is a quick-to-do recipe with all the amazing beneits of being either a vegan or a pick-your-own protein dish.”
Kathy Podesky and Steve DeCosta
PREPARATION
1. Preheat oven to 400°F. Put the squash, cut-side down, on a rimmed baking sheet and bake unil tender when pierced with a fork, 20 to 25 minutes. Remove and discard the squash seeds. Scoop the squash “strings” into a large bowl.
2. Meanwhile, make the OMG sauce: In a bowl, whisk together all the sauce ingredients.
3. Heat the coconut oil in a large skillet over high heat. Sir-fry the protein unil cooked through. Add the broccoli and spinach and cook unil cooked through. Add the selected protein and vegetables to the squash. Pour the sauce over the squash and toss to coat.
INGREDIENTS
Serves 4
Spaghei squash:
1 large spaghei squash, halved lengthwise
1 pound protein, such as shrimp or ground chicken (omit for a vegan dish)
1 tablespoon coconut oil 2 cups broccoli lorets, sliced if large 3 to 4 cups fresh spinach, stemmed
OMG sauce: 2 teaspoons fresh ginger 2 garlic cloves, minced Juice of 2 limes 2 tablespoons sriracha 2 tablespoons tahini 1 to 2 tablespoons soy sauce 1 tablespoon white wine vinegar 1 1/2 teaspoons honey 1 teaspoon sesame oil 1/2 teaspoon red pepper lakes
Taste of Home – Page 31