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Ingredients
- 1 medium spaghetti squash (2 lbs)
- 2 cups cooked chickpeas, rinsed and drained if canned
- 4 cups coarsely chopped broccoli florets
- 1 shallot, thinly sliced, soaked in water for 10 minutes, then drained
- 1 tbsp toasted sesame seeds
Peanut-Miso-Sesame sauce
- 1. Preheat oven to 400F. Place rack in center of oven. Pierce the spaghetti squash multiple times with a fork or knife. Place on a baking sheet and bake for 30 minutes. Rotate squash and bake another 30 minutes or until the shell feels soft. Remove from oven and set aside until cool enough to handle. Once the squash has cooled, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Set aside.
- 2. Meanwhile, prepare your sauce (see below).
- 3. Prepare the rest of your ingredients: slice and soak the shallot. Toast your sesame seeds. Chop your broccoli.
- 4. Just prior to wanting to eat, steam broccoli for 2 minutes, or until slightly al dente and a brilliant green.
- 5. To serve, plate spaghetti squash. Top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.
Peanut-Miso-Sesame Sauce
- 3 tbsp peanut butter
- 1.5 tsp white miso
- 1 tbsp Bragg’s Liquid Aminos (or soy sauce)
- 1 tbsp toasted sesame oil
- 1/2 tsp Aleppo chili flakes
- 1/4 cup water, to thin to your desired consistency
1. Mix all ingredients together in a small bowl. It will thicken once cooled.
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