Recipe from Turkey River Farm
This is a fun recipe, the flavors are bold, but not offensive, and will please even picky eaters. Just leave off the spicy sauce if you don’t care for heat. This one is kid tested and approved!!
For the sauce:
- ¼ cup fresh lime juice (approximately 1 large or 2 small limes, juiced)
- 1 tbs soy sauce
- ½ tsp toasted sesame seed oil
- 1” fresh ginger, peeled & grated
- 2 garlic cloves, peeled & roughly chopped
- 1 tsp chile sauce (we like sriracha, gochujang, sambal or tabasco) (optional)
Toss all ingredients in a food processor; pulse until well chopped, then slowly drizzle in ¼ cup neutral oil (like sunflower, canola, or safflower oil). Blitz until smooth. Adjust for seasoning and thickness to suit your taste with soy sauce and water.
For the noodles:
- 1 medium spaghetti squash (cut in half, seeds removed, baked cut side down in a shallow roasting pan at 375F for 30-40 minutes, or until a fork pokes right through the skin)
- Handful of sweet, colorful peppers, sliced into very thin strips
- Chopped fresh herbs (cilantro and basil are great here)
- 1 bunch of greens, washed, spun dry, and roughly chopped (try this recipe with salad mix, arugula, asian greens, a couple cups of finely sliced napa cabbage, or swiss chard!)
- ¼ jalapeño, minced very finely (optional)
Scrape the spaghetti squash “noodles” out of the squash husk with a fork into a large bowl. (I like to use the spaghetti squash while it’s hot, and let it wilt the greens just a little bit, but others might prefer to allow the spaghetti squash to cool completely before mixing everything together). Add in the remaining vegetable ingredients, and toss together to combine. Pour the sauce into the noodle mixture and toss until the veggies are coated with the sauce. Enjoy!