This lime-ginger cashew sauce can be used for just about anything but it really gives a wonderful boost of richness to spaghetti squash. The sauce is so yummy that it’s a great way to introduce kids or picky eaters (my husband) to spaghetti squash. My husband actually ate the whole bowl and gave his grunt of approval without the usual look of suspicion.
Variations: You can add a little extra sweetener and less chili flakes to make it more kid-friendly or extra chili flakes for heat lovers. Use sunflower butter for those with nut allergies. If you’re on a budget, peanut butter is a good alternative to the cashew butter.
Make it a meal by adding grilled chicken or keep it vegan with some edamame or garbanzo beans.
1 2 -3 lb. spaghetti squash
¼ cup chopped fresh cilantro
Lime-Ginger Cashew Sauce:
¼ cup cashew butter (other nut or seed butters can be used)
¹⁄³ c light coconut milk
¹⁄³ c warm water
¼ c lime juice
4 tsps. low sodium gluten-free soy sauce or tamari
2 cloves garlic, grated on a microplane
1 Tbsp fresh ginger, grated on a microplane
3 Tbsps. coconut palm sugar or sweetener of your choice
2 Tbsps. rice vinegar
½ tsp toasted sesame oil
¼ tsp. red chili flakes (more or less according to you preference for heat)
Cook the spaghetti squash:
Heat the oven to 425°
Using a cleaver or heavy blade knife, cut the squash in half lengthwise (from the stem end through the bottom). Scrape out the seeds. Place the halves flesh side down on a baking sheet and bake for 50-60 minutes. It’s done when the skin has give when pressed.
Hold one of the halves with a heavy towel and use a spoon to scrape out the “spaghetti” starting from one side and scooping down to the center and back up to the other side. Once cool enough use your fingers to gently separate the noodles.
Make the sauce:
The best way to handle fresh ginger is to peel it with the edge of a spoon. The spoon can get into the folds of the ginger more easily. Then grate it with a microplane and store the unused portion in the freezer in a zip top bag. Even when frozen, it is easily grated.
Place all the ingredients in a small saucepan and stir with a wire whisk over low heat. It will be watery when the cashew butter first melts but will thicken as it heats up. As soon as it thickens remove from the heat. If it is too thick add a tablespoon or 2 of water to thin it to sauce consistency.
Top the noodles with the sauce and some chopped cilantro. Enjoy!!