Spaghetti Squash Broccoli Stir Fry With Nutty Sauce

Spaghetti Squash Broccoli Stir Fry With Nutty Sauce

Don’t know about you but I used to love a good peanuty noodle bowl, however now I don’t eat noodles OR peanuts anymore so I’ve found a really awesome replacement recipe, that won’t leave you feeling gross and bloated. This recipe was found on Paleomg but I have tweeked it a bit to my liking 🙂
1 large spaghetti squash cut in half lengthwise with the seeds scooped out

1 pound ground organic grass fed beef or pork

1 tablespoon coconut aminos

3-4 cups of spinach or baby kale or hey get crazy and add both!

Nutty Sauce Recipe:

2 tablespoons of sunbutter (or almond butter or tahini)

juice of 1-2 limes

1 tablespoon white wine vinegar

1.5 tablespoons coconut aminos or gluten free soy sauce

1-2 tablespoons of sriracha

1/2 tablespoon raw honey

1 teaspoon sesame oil

2 tablespoons coconut oil

2 cloves of garlic finely minced

*optional if you like it hot* 1/2 teaspoon red pepper flakes


Preheat oven to 400F.

Cut spaghetti squash in half and place cut side down on a baking sheet.

Bake for 20-30 minutes until spaghetti squash gives when you poke the outside skin.

Use a fork to remove the threads and place in a large bowl

In a large pan or dutch oven, add ground meat along with 1 tablespoon of sriracha and 1 tablespoon coconut aminos and cook over medium-high heat. Break up the meat into small pieces and cook until completely cooked through. Place ground meat in the bowl with the spaghetti squash.

In the same pan with some of the fat rendered from the meat, add broccoli.

Cook broccoli until slightly browned, then cover with a lid to help steam, once the broccoli has steamed, add spinach and or kale and stir.

Whisk all sauce together.

Add sauce, meat, and squash to pan, mix until coated.

*optional* add fresh cilantro and serve with a lime wedge



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