A healthy, Asian spin on your usual weeknight pasta dish
Luxurious coconut milk and peanut butter make a silky sauce — and a savory sweet topping for squash, edamame and broccoli.
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1 large spaghetti squash
1 tablespoon olive oil
Sea salt and freshly ground black pepper
1/2 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-sized florets and steamed
2 bunches Swiss chard, roughly chopped and steamed
1 cup cooked edamame
1 bunch green onions or scallions, chopped, for garnish
1/2 cup chopped peanuts, for garnish
Makes 4 servings
Calories: 591
Total fat: 40.5 g
Saturated fat: 7.9 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 1121.1 mg
Total Carbohydrate: 40.5 g
Fiber: 14.1 g
Sugar: 11.2 g
Protein: 27.3 g
— Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic — Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books).
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