4 Servings 40 min Cook
4 Cup Squash
1 Tbsp Lime Juice
1/2 Tsp Garlic
1/2 Tbsp Ginger Root
1/2 Tsp Red Wine Vinegar
0 Cup Almond Butter
1/4 Cup Coconut Milk
2 Tbsp Coconut Oil
1 Onion Onions
3 1/3 Cup chopped Broccoli
1 1/2 Cup raw Baby Bok Choy
6 Medium (4-1/8" long) Scallions
1/4 Tsp Crushed Red Pepper Flakes
1 Cup, halves and whole Cashew Nuts
Place a metal steamer basket in a large pot and add three inches of water.
Steam the spaghetti squash in the basket for 20 minutes, or until tender when pierced with a fork.
Remove the spaghetti squash from the basket and allow to slightly cool so you can handle it
While the squash is cooking and cooling, create the tangy peanut sauce.
Purée the lime juice, ginger, garlic, and vinegar until very smooth.
Blend in the almond butter and coconut milk until thoroughly combined.
Divide 1/4 cup for your pad thai and store the rest in a glass jar for up to three days
Once the squash is cool enough to handle, scoop the spaghetti squash out of the skin and set aside
Heat the coconut oil in a large skillet over medium heat.
Sauté the onion for 8-10 minutes, until soft and translucent.
Add the broccoli and sauté for about 10 minutes, until tender.
Stir in the bok choy and sauté for 3-4 minutes, until wilted.
Add the squash to the skillet, stir briefly to incorporate, then add the scallions.
Top with toasted cashews and tangy peanut sauce.
Garnish with a little crushed red pepper if desired.