Description
These Spicy Peanut Spaghetti Squash Bowls are flavorful, nutritious and great for dinner or meal prep!
Ingredients
Scale
- 2 teaspoons olive oil, divided
- 1 medium sized spaghetti squash
- 1 large red bell pepper, thinly sliced
- 2 cups small broccoli florets
- 1 1/2 cups shredded carrots
- 3 teaspoons tamari
- 2 cups cooked chickpeas
- Salt and pepper
Peanut Sauce:
- 1/2 cup creamy peanut butter, room temperature
- 1/2 cup room temperature water
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated ginger
- 1 small clove garlic, grated
- 2 teaspoons tamari, or soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon pure maple syrup
- Chili paste, such as sriracha or Sambal Oelek (to taste, make it as spicy as you want!)
- Pinch salt
Instructions
- Pre-heat oven to 425 degrees F. Cut spaghetti squash in half, from top to bottom and scoop out the seeds. Rub each side with 1/2 teaspoon olive oil and season with salt and pepper. Place face down on a large baking sheet and bake until tender, 30-40 mins. Let cool and then use a fork to scoop out all the squash.
- Heat a large pan over medium heat and add 1 teaspoon olive oil, red pepper, broccoli, carrot, tamari and a pinch of salt and pepper. cook until softened, 5-7 minutes and then add in the chickpeas and cook until just warmed through, 2-3 minutes.
- Make the peanut sauce by adding all ingredients to a bowl and mixing until well combined. Line up 5 meal prep containers and add an equal amount of the spaghetti squash and then top with an equal amount of the veggies. You can either drizzle the dressing on each bowl or divide the dressing into small containers. Refrigerate bowls and reheat in the microwave or stovetop before eating. They can also be eaten at room temperature.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Vegan, Meal Prep, Dinner
- Method: Oven, Stovetop
- Cuisine: Asian/American
