Creamy Thai Vegetable Ribbons
Ingredients1 spaghetti squash, halved, seeds removed
1 Tbsp coconut oil, melted
salt and pepper
1 small or 1/2 large bunch kale, very thinly sliced
1 small or 1/2 large red pepper, very thinly sliced
1 carrot, cut into ribbons with a vegetable peeler
Sauce1/2 can coconut milk
1-inch knob fresh ginger
2 cloves garlic
red pepper flakes, to taste
1/2 tsp turmeric
1/2 tsp cumin
pinch of coriander
salt, to taste
juice of 1/2 lime
1. Turn your oven on to 375*F. Brush the insides of the squash with coconut oil and sprinkle lightly with salt and pepper. Roast cut-side down for about 45 minutes, or until squash is just tender (but much less tender than other squashes are when deemed ready).
2. Meanwhile, make the sauce. Put everything in a food processor or blender and blend until smooth and creamy.
3. Using a fork, separate the strands of the spaghetti squash. Put the squash in a bowl and allow it to cool.
4. At this point, I like to add all the kale so the residual heat from the squash softens it. I don't know if this makes the kale lose all it's raw properties, so if you don't want to do this, message some of the sauce into the kale to soften it a bit.
5. When the squash is cooled, add the rest of the vegetables and the sauce and toss to combine.