Thai Peanut Spaghetti Squash

Spaghetti squash is a lower-carb alternative to pasta that still gives you something to twirl. Combined with edamame and two kinds of greens, this bowl delivers a solid amount of fiber, which research links to better liver health through its effect on gut microbiome composition. The peanut-coconut sauce adds richness without relying on refined ingredients.

Ingredients

• 1 large spaghetti squash
• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
• 1/4 cup no-added-sugar peanut butter
• 1 cup canned light coconut milk, plus more if needed
• 2 garlic cloves
• 1 1/2 teaspoons ground ginger
• 1 tablespoon soy sauce
• 1 1/2 teaspoons rice vinegar
• 1 large head broccoli, cut into bite-size florets and steamed
• 2 bunches Swiss chard, roughly chopped and steamed
• 1 cup cooked edamame

Steps

1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. Halve the spaghetti squash lengthwise. Scoop out the seeds and discard. Brush the cut sides with olive oil, season with salt and pepper, and place cut side down on the prepared baking sheet.
3. Roast until tender, 45 to 60 minutes. The squash is done when the strands pull away easily with a fork.
4. Let the squash cool for 5 minutes, then scrape all the flesh into a large bowl. Season with salt and pepper.
5. While the squash roasts, combine the peanut butter, coconut milk, garlic, ginger, soy sauce, and rice vinegar in a blender. Blend on high until completely smooth. Add a little extra coconut milk if you want a thinner sauce.
6. Add the steamed broccoli, Swiss chard, and edamame to the bowl with the squash and toss to combine.
7. Divide among four bowls. Drizzle with the peanut sauce. If you like, finish with chopped green onions and a sprinkle of crushed peanuts.

Nutrition (estimated, per serving)