I have been on a roll lately with meals. B has asked for this one 3 times since I made it a week ago. We have been obsessed with vegetables lately so I wanted to try a new vegan dish. Well it was supposed to be vegan... until someone threw in a handful of cheese. It was also supposed to be gluten free until someone threw in some raw ichiban noodles. That someone was not me. Conveniently, the cheese and noodles completed the dish so it was worth the modification!
1 medium spaghetti squash, cooked & "spaghettied"
2 heads of broccoli, cut into florets & steamed
1/4 c Parmesan cheese
1 package raw ichiban noodles, without seasoning, crushed
1/2 red onion, caramelized
6 kale leaves, stems removed & steamed
1/2 t ground ginger
1/2 t powdered garlic
8 drops hot sauce (we use one from Mexico)
4 T almond butter (we did not have pb on hand)
3 T lime juice
1 T rice wine vinegar
2 t honey
2 T low sodium soy sauce
1 t sesame oil
1/4 c evoo
Combine first 6 ingredients in a large bowl. Toss to combine. Combine all other ingredients in a small bowl, wisk until combined. Top spaghetti squash and broccoli mix with peanut sauce. Serve immediately. This recipe also made leftovers for lunches which were just as good the next day.