Whole30 Satay Inspired Spaghetti Squash😍

A recipe that requires like 5 minutes hands on time shouldn’t taste this good. And you probably shouldn’t be THIS excited about your desk lunch, but this Whole 30 rendition of the Satay noodle bowl on Rockin Meals is hitting all the right spots 😋 you’re gonna wanna make this ASAP!

Makes 4-5 servings.

Ingredients:

For the Satay Inspired Spaghetti Squash:

• 1 medium-large spaghetti squash

• 3 cups shredded cucumbers (about ½ a long English cucumber)

• 3 cups shredded carrots

• 2-3 cups shredded chicken

• ½ cup unsweetened salted almond butter

• 1/4 - ½ cup coconut beverage (not canned coconut milk, look for coconut beverage that just has coconut cream and coconut water)

• Juice from 1 lime

• 2 tbsps coconut aminos

• 2 tbsps fish sauce

• 1-2 tbsps compliant sriracha (I like Yellowbird)

• Cilantro

Directions:

For the Satay Inspired Spaghetti Squash:

• Roast a medium large spaghetti squash at 450 degrees for 25-35 minutes depending on the size (you should have a little over 3 cups of spaghetti squash strands for the recipe, but add a little sauce at a time as you may not need all of it). 

• Grate the cucumber, squeezing out some of the juice. 

• In a bowl, whisk together almond butter, coconut milk, lime juice, coconut aminos, 2 fish sauce, a pinch of salt, and sriracha. It’ll look a little clunky at first but keep whisking until well combined with no more lumps. 

• Add in the spaghetti squash, shredded cucumber, shredded carrots, and shredded chicken. Top with cilantro and lime wedges and enjoy!