Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

Vegan spaghetti squash noodle bowl with lime peanut sauce, kale, and broccoli is a healthy vegan main. Simple, delicious and satsfying

An overhead shot of a spaghetti squash noodle bowl with bright green broccoli florets and a tan peanut sauce drizzled over the top. It is in a white bowl on a beige wood background.

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!

An overhead shot of jars of ingredients for peanut sauce on a naturally lit grey countertop.

A 3/4 angle shot of some peanut sauce in a glass carafe. The carafe is on a beige-blue wood background.

Two photos: one of a roasted spaghetti squash with the seeds scooped out. The other is a close up shot of some red Russian kale with water droplets on the leaves.

An overhead shot of a spaghetti squash noodle bowl with bright green broccoli florets and a tan peanut sauce drizzled over the top. It is in a white bowl on a beige wood background.

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

PREP TIME25 minsCOOK TIME40 minsTOTAL TIME1 hr 5 mins

Course Main Course, Sauce, Side DishDiet Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Equipment

  • Blender

Ingredients

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

Instructions

  • 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.

Notes

  • 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

Show Hide 106 comments

  • Anouk

    Sweetie!! How in the world could people possibly be so cruel as to spam you with unfriendly messages? Sounds like it’s been spinning around in your head – I’d say: “don’t let it get to you”, but hey, we all know that’s easier said than done… You put your heart & soul in this place – inside out – which I find very brave & inspiring. Just remember: you rock! Keep on making my day with your warming words & fabulous food. <>Reply

  • hungryandfrozen

    Passive-aggressive emails? About THIS blog? Worst! Here is a totally non-passive-aggressive, transparent message to say that I love your blog, keep doing what you’re doing and if you can manage to stay positive then go you. I am also super envious of your access to spaghetti squash since they sound pretty fascinating. But at least I can make the dressing which sounds so, so good.Reply

  • Katrina @ Warm Vanilla Sugar

    Looove this! It looks so fabulous!Reply

  • thelittleloaf

    This is the kind of dish I love to eat for lunch, fresh, clean and full of bright, zingy flavours. I’ve never tried substituting spaghetti squash for noodles but it looks lovely – did you say it would keep well for a few days too?Reply

  • Abby @ The Frosted Vegan

    Oh this bowl looks divine! Anytime peanuts and spaghetti squash is involved, I’m so in!Reply

  • robyn

    Where is the Cauli in the ingredient list…I see in the instructions to cook,,,is it for the sauce or as part of the bowl??Reply

    • Laura Wright

      Robyn, that was an error on my part. Should have been “broccoli florets.” Changed it! Thanks for noticing 🙂
      -LReply

  • Cassie

    Haters always gonna hate! Just know that for as many people who might talk smack about the blog, there are exponentially more who love it! I look at a lot of food blogs and yours is one of my favorites. Your recipes are always spot on and totally creative. I just put spaghetti squash on my shopping list so I can make today’s dish ASAP.Reply

  • michelle

    internet haters are the worst kind of haters. boy does this look delish. i can’t wait to have a second usable hand so i can make it!Reply

  • Astrid

    Love your blog, and love your creative recipies. Just ignore the silly people who send you hate mail….many more think your great!Reply

  • Sara

    I’ve been needing some good inspiration for spaghetti squash. This dish looks gorgeous and can only imagine is just as delicious!Reply

  • Dana @ Vanishing Veggie

    I am a vegan trying to lose weight, and this would be a PERFECT quick dinner. It looks beautiful and tasty!Reply

  • melissa

    This recipe looks lovely! Thank-you for the inspiration 🙂Reply

  • Eileen

    There is definitely not enough spaghetti squash in rotation at our house. 🙂 I love the idea of taking the “noodles” away from the typical marinara sauce and toward the Asian peanut and lime!Reply

  • Ariel

    Ooh how lucky, I just roasted an enormous spaghetti squash this weekend and have tons of leftovers! I’m a big fan of your blog, and excited to give another one of your recipes a try! 🙂Reply

  • Joanne

    It really is appalling the emails that “readers” think they can send bloggers – as if we aren’t real people with feelings!!! I’m so sorry you had to experience that. hopefully this delicious meal helped a bit! I love all things peanut sauce and it’d make just about any day better!Reply

  • la domestique

    Love the colors and textures in this dish! It hurts my heart that someone has been either aggressive or passively aggressive to you. In moments that test my kindness, I think about how when this whole journey of life is done do I want to have to watch a replay of my life and see myself acting like a jerk. No, I do not. So I try to be kind. I try. 🙂Reply

  • Nicola Galloway

    When I come to an unhappy comment I just try and remember it is not about me but the person who wrote it that is hurting and their words just come out hurtful. Not fun to recieve though.

    Thanks for the yummy bowl inspiration, the sauce sounds fantastic 🙂Reply

  • Elenore Bendel Zahn

    Whaaaat? I don´t get it – you are like the most loving and sweet person alive! Wierd.. but honey, right approach you have there. Give and receive (plus some vanilla rooibos of course)

    Big hug to you gorgeous lady.Reply

  • Shira

    A perfect meal if I ever saw one and has literally all my favorite things. Too funny as this has been my “yellow and green vegetable week” as I try to get back to basics for the transition to spring foods – I think you read my mind! Gorgeous Laura!Reply

  • Larissa

    I just discovered your blog and am totally inspired by it. Making this tonight!Reply

  • Jasmine

    These all look so delicious. can’t wait to try.Reply

  • Lauren @ A Nerd Cooks

    Y’know, haters gonna hate… Don’t let them get you down.

    This dish looks insanely good! I can’t wait to make it. Keep doing what you’re doing =)Reply

  • carey

    Ugh, what is wrong with those jerk people? Sometimes I wonder if I spend too much time wrapped up in the computer/Internet, between working and reading and blogging. And then I remind myself that I’m actually creating things and having an awesome time, and not just some dipstick trolling behind the anonymity of a computer screen, which is THE LAMEST.

    The spaghetti squash is near and dear to my heart, as it was one of the first things I made when I began experimenting with cooking. Consequently, I’ve been stuck on pairing it with alfredo sauce, since that was the sauce I originally made for it as well. (Nostalgic to a fault, that’s me!) I was also never sure what to use in place of it, since tomato sauce + spaghetti squash didn’t quite appeal to me (for whatever reason). But lime peanut sauce sounds so awesome, and much better on so many levels. 🙂Reply

  • sara forte

    it always seems lunch is a huge salad of whatever leftovers are around. I get frustrated sometimes ranting to hugh that I just want healthy/light WARM food instead of a hodge podge salad. I love love winter squash but have never tried it with peanut sauce – sounds like perfection. I’m in need of some new sauces, thanks for the idea.Reply

  • Laura (Blogging Over Thyme)

    This looks amazing! I’ve loved spaghetti squash every time I’ve cooked it in the past (although I paired mine with a traditional tomato sauce and meatballs)–but I need to try this peanut sauce. I’m sure it would be great on so many things, all the flavors sound right up my alley.

    Love the pictures! 🙂Reply

  • Liz M

    has anyone figured the ww points on this dish?Reply

  • Ashley

    These photos are stunning and this recipe sounds spectacular! What lens are you using for these? Beautiful all around!Reply

    • Laura Wright

      Hey Ashley! I shot this post with the Canon EF 24-105mm f/4. Loving that one big time lately. xoReply

  • mich

    I made this last night for dinner and it was AMAZING! I am thinking of all the other things I can put the dressing on. Thanks!Reply

  • Mikey F.

    Kindness is such a great gift to give, even to those who upset us. I loved your words, wise and thoughtful. And this recipe, I MUST TRY.

    Lots of love, and light,
    M.Reply

  • Jilly Inspired

    Hi There, recently I decided to post comments on food blogger sites that I regularly turn to for inspiration. I popped over to your site first and read this post. It’s the perfect time to tell you how much I love your blog. As a food blogger, I can understand how you feel. Your blog is always on my top 10 list. Thanks for the inspiration.Reply

  • hungryandfrozen

    PS: obSESSED with Solange <3Reply

  • Nat @ The Apple Diaries

    That lime peanut sauce looks insanely good! If could also work as a salad dressing.

    Great recipe 🙂Reply

  • dashesofawesome

    This is a great gluten-free alternative to pasta, and will likely be dinner one night this week! Thanks for posting!Reply

  • Andrea

    Defaulting to kindness is a beautiful way to live, keep it up.
    And the food looks delish too 🙂Reply

  • Kathryne

    Sorry to hear about the meanies, Laura. You radiate kindness in real life. Listening to Solange now on spotify, thanks for the head’s up!Reply

  • Sara

    Just made this tonight for dinner. The lime-peanut sauce is fantastic and really livens up squash (which I’m not always a fan of). I even had the black sesame seeds to sprinkle on top which was a great finishing touch.Reply

  • Annalise

    Found this recipe from Pinterest, and tried it tonight for dinner. Fabulous! The lime peanut sauce is amazing, definitely something I’ll be making again. I think next time I’ll add some shrimp or chicken.Reply

  • Robyn

    About how many cups cooked squash would you say you used? I don’t think my squash is “large” so i’m going to cook 2 but don’t wan’t to end up with too much for the sauce.

    THANKS! 🙂Reply

    • Laura Wright

      Hey Robyn! I would say in the area of 4-5 cups of cooked squash. Hope that helps 🙂
      -LReply

  • Bailey

    This was wonderful! I just finished eating it. A great healthy dish for when I’m needing some Thai food. I love spaghetti squash, but only used it with marinara sauce. This is now my new favorite!Reply

  • Clare

    I am definitely trying this! My stomach is grumbling just looking at it!Reply

  • J

    Made this tonight and it was delicious!! My husband loved it too and said it could be served in a restaurant! Thanks!Reply

  • Jessilee

    Hi there! I found this site through Pinterest, and I just wanted to let you know that I made this recipe (with rice noodles because spaghetti squash isn’t in stock anywhere where I live) and it’s delicious. I’ve been looking for a great peanut sauce for quite a while, and this is a keeper. Thank you for sharing!Reply

  • Sara

    Reporting back–made this and it’s delicious! The sauce really brings it together. I have nigella seeds and I loved using them on top, not just for visual but also for their taste. Thanks.Reply

  • janet @ the taste space

    I made a different sauce but loved your inspiration. It was a delicious bowl with the spaghetti squash, chickpeas and broccoli. 🙂

    This is my version: http://tastespace.wordpress.com/2013/05/02/broccoli-and-spaghetti-squash-noodle-bowl-with-a-peanut-miso-sauce/Reply

  • Jenny R

    This sounds so good! I like to cook spaghetti squash whole in the slow cooker. No sharp knife needed! 5-6 hours on Low with a couple tablespoons of water in the bottom to keep the skin from sticking. You really can’t overcook it with this method. When it’s done, cut it in half and scrape out the seeds/goo and you are good to go. You don’t get any roasty brown bits, but for a dish like this it probably doesn’t matter. Just buy a squash that fits whole into your slow cooker pot.Reply

    • Laura Wright

      Great tip, Jenny! Thanks so much 🙂Reply

  • Debbie

    This looks delish! Put your spaghetti squash into microwave for 5-8 minutes depending on its size and it softens the tough skin enough to make it easy to cut through.Reply

  • Jennifer S

    I just made this, and it is amazing! and so incredibly easy! I added a whole bunch of mushrooms to mine too (shiitake and button) and it was great match with it!

    well done, i will definitely make this for my friends.Reply

  • Renata

    I just saw this picture and my stomach already started to smile!!! I just love noodles and brocoli!!! My new favourite dish!
    Excelente blog…!! Keep going!
    Hugs from Viña del Mar – ChileReply

  • Kati

    Just a tip about cutting spaghetti squash (or any squash), because it is tough. Just poke some holes in the sucker and throw it in the oven whole in a baking dish. Cover with tin foil if you like. It’s much easier to cut when it’s cooked.
    Just about to make this. Looks delicious!Reply

    • Laura Wright

      Love this tip, Kati! Totally using it when the spaghetti squashes in my garden are ready 🙂Reply

  • Bretty

    The peanut sauce is fantastic! Thanks for sharing xReply

  • Sarah

    Just made this.. Sooooo good! I wish there was a way to make it paleo… I swapped out the peanut butter with almond butter, looking for a replacement for the soy sauce- any ideas? Anyway, aside from the struggles of opening the squash, this recipe was easy and delicious! Thanks!Reply

    • Laura Wright

      Hey Sarah! You can use a coconut aminos in place of the soy sauce, like this one: http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU. Pretty sure it’s paleo friendly. It’s a fantastic product and I’ve been using it quite a bit lately. I’ve seen it at health food stores and even a few grocery stores too.
      -LReply

  • Gwen

    Thanks for including a note about making the meal ahead of time! Since I’m cooking for one, I’m always curious about recipes that can be reheated throughout the week, as the squash noddles can be. Can’t wait to try it! 🙂Reply

  • Amanda Olson

    This looks positively delicious, I can’t wait to try it!
    It is amazing, isn’t it how people can be so cruel and ridiculous behind the mask of the Internet… You handled that beautifully, and I agree, what on earth could someone possibly have to say negative about this site?Reply

  • Dawn

    Hey, you go girl! Love the recipe. I eat a LOT of spaghetti squash, and I have gotten so lazy about it that I just throw the whole washed thing right into the oven on a baking tray. MUCH easier to cut afterwards, n if it seems hard, cook it some more. Just be careful taking it out of the oven; usually doesn’t roll by then, but you never know.Reply

  • Melissa

    Chowing down on this now and loving it! Thanks!Reply

  • Deeny O’Connor

    Hi Miss Laura,

    Stumbled onto your blog when searching for new ways to fix my fave squash for my daughter and her fussy eatin’ 4 y/o step-daughter who will eat anything slathered with my basil pesto btw. Go figure.

    Anyway I have a bumper crop of spaghetti squash for I seem to have an issue with gluten these days so grew a bunch to dehydrate to enjoy over the winter/spring, but when I saw your recipe I decided I must prepare this asap (like day after tomorrow)for my husband, daughter, and myself who love oriental flavors.

    Thank you for sharing your knowledge. I’ll be back for more inspiration.

    D. O’C.

    P.S. Don’t sweat the small stuff which includes small minds.Reply

  • Amy

    Made this last night and LOVED it! I’ve never been a big fan of spaghetti squash because I always served it with marinara sauce. I am now a serious convert– your peanut sauce has made me a believer! I sautéed the shallot and kale a little bit and also added a bit of roasted butternut squash. I’m having the leftovers for lunch — can’t wait!Reply

  • Linda

    This is so perfect – blog and recipe – you’ll never know how much 🙂Reply

  • hana

    Has anyone calculated the calories per serving? Sounds so deee-lish, I can’t wait to try it!Reply

  • Dina

    I was looking for an asian inspired recipe for spaghetti squash as a side dish for my pork belly lettuce wraps. Your recipe was the one that stood out for me. The peanut sauce is delicious and I can’t wait for dinner tonight. I never thought of making asian dishes with spaghetti squash but I’m now hooked. I will try pad Thai next Thank you so much for taking the time and sharing such wonderful goodies with all of us.Reply

  • Liz

    Thank you for the nice recipe.Reply

  • Jessica

    I really wish it hadn’t taken me so long to make this recipe, it’s amazing!! I could go back for 2nds, 3rd and 4rths. Thank you!!Reply

  • Jodie

    This is without a doubt once of the livliest and flavorful dishes I have ever made. I did a few things differently to expedite the cooking process. I cooked the squash in the microwave, bought steam in bag broccoli and sautéed 3 shallots with the kale. I used cilantro and basil with the Chefs recommendation of cashews. Thank you for this recipe!!Reply

  • Ange

    Made this for dinner tonight. So good. My sauce was a little vinegar-y so next time I may just put a tsp instead of a tbsp but other than that it was delish!Reply

  • Sandy

    Oh my, this was delish! I forgot to buy kale but still yummy without it, the dressing is so so so good! Thank you for the recipe!Reply

  • Lindsay

    This looks delicious! I’m going back on my low-carb diet and I found this on Pinterest. Thanks for sharing! I can’t wait to eat it for dinner tonight!Reply

  • Amalia

    Hello Laura,
    I am trying to creatively think of what I could replace the hot sauce with as I’m intolerant to hot anything it seems these days? Thank you for your great recipes!
    AmaliaReply

  • Laurel

    I made this last night and it was delicious!!! I didn’t have any shallot so I caramelized half a sweet onion instead. I used basil but I put a little too much because it was a little too strong of a flavor (I think I chopped up 7 or 8 leaves). Thank you!! 🙂Reply

  • Heather @ HeatherOMade

    i need this in my belly!Reply

  • Lindsay Sandberg

    This was so delicious! I made it tonight and loved every bite. The only thing I did differently was to sauté a few mushrooms and shredded carrots in olive oil and add them to the mix because I am a major mushroom fan. Thanks for posting this recipe!Reply

  • Heather

    You can cut the spaghetti squash the opposite way and it works as well. This looks DELICIOUS. I’ve done spaghetti squash with red sauce and spaghetti squash with browned butter alfredo and Kale, but I never thought to go with an Asian influence. Definitely going to make it into the rotation!Reply

  • J.S. @ Sun Diego Eats

    We made this for dinner the other night and it was delicious. It was my first time trying spaghetti squash and the recipe works wonderfully with it. I think sometimes people try to sub it in for pasta in dishes where it doesn’t exactly go….but here it was perfect, noodles were not missed at all.Reply

  • Kathryn

    Loved this recipe. To save time, I poked holes all over the squash and microwaved it for 12 minutes. Ingredient alterations: no grape seed oil, but a little coconut oil. It came out. AMAZING. Thank you for a happy dinner! I look forward to trying more of your recipes :0)Reply

  • julie

    this is a wonderful dish! loved the sauce and i plan on using it for other dishes as well. so fulfilling. thank you for sharing 🙂Reply

  • Zida Borcich

    I love your blog very much. I just made this peanut sauce and it’s by far the best best best I have EVER tasted. The spaghetti squash is just cooling off now, and will top with avocados (I must) and the rest of your suggestions. Looking forward to dinner! I took your turmeric chickpeas with sunflower seed sauce (I made it into a topping for a salad of finely-cut, lightly dressed raw chard) to a potluck and people were dying over it. I must have given five people your URL. Thank you so much.Reply

  • Elizabeth

    I have been a fan of yours for many moons now and I prepared this last night with broccoli noodles and sautéed beef. It was sublime. Many thanks!
    http://beetsandbratwurst.blogspot.com/2015/07/lime-peanut-sauce.htmlReply

  • hollie

    I love ALMOST everything about this and I’m excited to make it again, but next time i am only going to use lime juice instead of the whole lime. I was;t super mindful in removing all of the white part that is between the peel and fruit and it flavored the whole dish with bitterness.Reply

  • Libby

    I am coming here to say that this recipe has made it into regular rotation at our house! And because I microwave the squash and the other veggies, it comes to the table in 30 minutes! Huzzah!Reply

  • Nancy

    This looks really yummy! Can’t wait to try it.Reply

  • Kathryn Grace

    This looks SO good. I’ve had a spaghetti squash sitting on my counter for three weeks now. It came in our CSA box. Sadly, I never met a spaghetti squash I liked. I’ve looked at a dozen or more recipes and none of them made my mouth water like this one. THANK YOU!!! Looking forward to cooking it up over the weekend.Reply

  • Kathryn Grace

    I’ve got a big, fat yellow spaghetti squash sitting on my counter top right now that I didn’t know what to do with (came in our farm box). Your recipe looks delicious. I can almost taste all the flavors and textures together. I’m actually looking forward to cooking it now, thanks to you. Your photographs are amazing, btw.

    Re the trolls who spend their time saying hurtful things: They don’t deserve your energy. I’m glad you told us about them, though, so we could offer cheers and support, in addition to our gratitude for your contributions to our culinary endeavors.Reply

  • Kathryn Grace

    Well, I didn’t get to make it the other day after all, but I’m noshing it as I type. So good! Totally loving every bite. Thank you!Reply

  • Jill

    Does anyone have the net carb count per serving? ThanksReply

  • Sheebs

    Holy WOW! This sauce is so good! I made it for the noodles but I’m going to make more of it and put it on… everything! I think it’d be fantastic on shrimp, as well as steak, pork chops, and even sushi. So glad I stumbled upon this recipe!Reply

  • FRANKLIN

    me gustan tus recetas son fascinantes graciasReply

  • Marla

    I replaced the peanut butter with homemade Sunbutter. This was real good! Thank you!Reply

  • Nicholas of Food For Thought

    What a healthy alternative to all the types of pasta out there. Absolutely love lime as a flavour!Reply

  • Ariane

    Made this with not much enthusiasm but I have been loving your recipes so much that this was sort of a final test. Despite me not caring much for spaghetti squash and the fact that my squash took linger than exoected to cook, I LOVED this dish so much. You really blew me! All this in about 10 min prepration and minimal dishes. You’re really good!! I’ll be growing spaghetti squash this summer!!Reply

  • Bill B

    Just wanted to let you know that I tried this out last night and it was fantastic! I was a bit skeptical with the combination of steamed, baked and raw ingredients but it was amazing. The texture of the kale turned out perfect and the mix of flavors was fantastic. Thanks!Reply

  • Tess

    I made this without the kale and it is amazing! Love the sauce 🙂Reply

  • Jenny Trowbridge

    If I don’t have agave nectar… Could maple syrup be substituted?Reply

    • Laura

      Yes of course!Reply

  • Julie

    Put all the sauce ingredients in the Vitamix and it blended into a thick, whipped texture. Did this happen to anyone else? Any ideas on how to make it more “sauce-y”?Reply

    • Laura

      I would just pour some hot water (up to a 1/4 cup) into your blender and re-blend it to break the sauce up a bit.
      -LReply

  • Asha Shah

    Can i use squash from Whole Foods that has been “noodlized” instead of spaghetti squash?Reply

    • Laura

      You mean zucchini noodles? Or pre-cooked and scooped spaghetti squash? Either is fine! Just heat them up a bit (either in a saute pan or steam/boil them) before mixing up with the other ingredients and serving.
      -LReply

  • Carrie

    I chose this recipe as my first to try from the First Mess book. it’s frustrating when, after a long day at work, I follow a recipe and it turns out bad. When I questioned putting an entire lime in like a cup of sauce I should have followed my instincts. I’m sorry, there is way too much lime in this recipe. So I had that panic of “how can I fix this!” I put in more peanut butter and agave. It didn’t work. I had my husband taste it and he agreed that it was off. Too much bitterness with the lime. I have to listen to my inner voice, lesson learned. In the meantime I wasted ingredients and had to throw together a plan B.Reply

    • Laura

      Carrie,
      I feel awful that your first attempt from my cookbook was a total miss. And I understand your frustration of having to come up with an alternative dinner. I’ve been there too! This remains one of my most popular recipes and up until this point has been unanimously well-received (at least with people who actually come to me with commentary and tag me on social media), so I am quite disheartened to read this. Did you have an extra large lime? Or was the lime possibly dry (causing it to be mostly bitter rather than acidic)? I also acknowledge that this one just may not be to your taste. If you feel that you’d like to try it again, using 1 1/2 tablespoons of lime juice and about a teaspoon of finely grated lime zest without the pith will give you a more delicate lime flavour in the sauce. Again, I feel terrible and I hope that it won’t discourage you from trying recipes in my book or from the site in the future. Genuinely appreciate your feedback.
      -LauraReply

  • Share-collections

    5 stars
    Wow awesome blog. Thanks Again. Really Great.Reply

  • Rice Pilaf

    5 stars
    This meal is such a consistent hit and always wows people who aren’t huge into vegetable or eating vegan. I like to sub quick pickled red onion for raw red onion. Thanks!Reply

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Read Full Article https://thefirstmess.com/2013/03/06/spaghetti-squash-noodle-bowl-lime-peanut-sauce/

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