- 1 medium spaghetti squash
- Extra virgin olive oil, for drizzling
- low sodium salt and pepper
- 1 tbsp coconut oil
- 1/2 large onion, finely chopped
- 1 head broccoli, de-stemmed and cut into florets
- 2 heads baby bok choy, sliced into 1-inch strips
- 4 scallions, sliced
- 1/4 tsp red pepper flakes
- 1/3 cup cashews, toasted and chopped
For the Sauce:
- 1 tsp lime juice
- 1/2-inch piece fresh ginger, peeled and minced
- 1 clove garlic, minced
- 1/2 tsp red wine vinegar
- 3 tbsp almond butter
- 3 tbsp coconut milk
For the Fish:
- 2 whole fish fillets…use cod or any good quality white fish
Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with low sodium salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
While the squash cooks, make the sauce. Combine the lime juice, ginger, garlic, and red wine vinegar in a blender or food processor until smooth. Add the almond butter and coconut milk and blend until completely combined. Adjust the levels of almond butter and coconut milk to reach desired level of creaminess.
Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes until translucent. Add the broccoli and sauté for 8-10 minutes, until just tender. Then stir in the bok choy and cook for 3-4 minutes until wilted. Lastly add the cooked spaghetti squash into the pan and stir to combine.
To assemble, top the spaghetti squash mixture with the scallions and cilantro. Sprinkle with roasted cashews and drizzle with Thai sauce.
Place the whole fish under the grill at 200 degrees for 25 minutes topped with a tablespoon of olive oil, fresh pressed garlic (one clove) and cayenne pepper to taste.
Finnish off the fish with a squirt of lemon juice to taste.