Luxurious coconut milk and peanut butter make a silky sauce — and a savory-sweet topping for squash, edamame and broccoli.
Preheat the oven to 400°F. Line a baking sheet with foil and set aside.2.
Carefully cut the spaghetti squash in half lengthwise, using a large, sharp knife. Remove the seeds andstringy guts and discard or compost. Brush the cut insides of the squash with 1 tablespoon of the oliveoil. Season with salt and pepper.3.
Place the spaghetti squash, cut side down, on the prepared baking sheet and roast until tender, 45 to 60 minutes. When it’s done, the strands of the squash should fall off easily when scraped with a fork.4.
Remove from the oven and let the cooked spaghetti squash cool for about 5 minutes, then scrape all theflesh into a pile of strands in a large bowl. Taste and season with more salt and pepper, if needed.5.
Place the peanut butter, coconut milk, garlic, ginger, soy sauce, and rice vinegar in a blender, and blendon high speed until completely smooth; add a little more coconut milk if a thinner consistency is desired.6.
Mix the squash with the cooked broccoli, Swiss chard and edamame. Divide equally among four bowls.Drizzle with the peanut sauce and sprinkle with the green onions and peanuts.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.