Lunch: Vegan Spaghetti Squash Noodle Salad with Peanut Sauce

Recipe by Karen Barris Calabro Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

This recipe includes fertility superfoods such as:

Broccoli, Nuts, Agave

Health and fertility benefits of Vegan Spaghetti Squash Noodle Salad with Peanut Sauce

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Agave has a low glycemic index (GI) of 17.

Ingredients

1/2 small spaghetti squash, halved and seeded
1/3 cup peanut butter
2 tablespoons tamari
1/2 teaspoon agave syrup
1/4 teaspoon sea salt
1/4 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1/2 lime, juiced
1 dash sriracha hot sauce (optional)
1 cup shredded cabbage
1 cup chopped broccoli
1 small cucumber, cut into matchstick-size pieces
1 carrot, shredded
2 scallions, minced
1 sprig fresh mint, thinly sliced
1/4 cup roasted, salted peanuts

Instructions

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

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