8 oz. soba noodles
1 bunch of broccoli, cut into florets
2-3 scallions, chopped
1 red pepper, chopped
2-3 radishes, thinly sliced
½ cup chopped nuts (peanuts or cashews)
1 tablespoon olive oil
salt and pepper to taste
½ inch fresh ginger, peeled and chopped
1 teaspoon hot sauce (I prefer sriracha)
2 tablespoons peanut butter (or another but butter of your choice)
1 tablespoon rice vinegar
1 lime, juiced
2 teaspoons agave (or honey)
1 ½ teaspoons soy sauce
1 tablespoon of toasted sesame oil
½ cup olive oil
¼ cup water (optional, used to thin sauce)
chopped cilantro, mint or basil
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and place the squash halves cut side down onto the sheet. Bake for about 1 hour, until you can easily shred the strands with a fork.
Remove the kale ribs and discard. Thinly slice the leaves and place in a large bowl.
Place all of the sauce ingredients in a blender and blend until fully incorporated. Taste and adjust seasonings.
Pour ½ of the peanut sauce over the kale, thoroughly combine.
Cook soba noodles per directions on package. Add noodles to the large bowl with the kale and combine.
When the squash is cool enough to touch, take a fork and begin shredding the squash strands. Add 1 cup of shredded spaghetti squash to the large bowl. Add roasted broccoli, chopped scallions, chopped red pepper and radishes to the bowl and combine. Add ¼ cup peanut sauce, stir, and depending on your taste add the remainder of the sauce. Top with chopped nuts and serve with lime wedges.