Whole 30 Spicy Peanut Spaghetti Squash Ramen

INGREDIENTS

• 1 large spaghetti squash cooked, see notes
• 8 oz crimini mushrooms sliced
• 2-3 teaspoons olive oil for cooking mushrooms
• 1/2 cup cilantro
• 1/4 cup chopped peanuts or cashews
• 2 limes sliced in wedges
• black sesame seeds to taste
• red peppers flakes to taste
• 4 cups vegetable broth or chicken broth

Broth

• 1 can full fat canned coconut milk
• 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
• 2 tablespoons coconut aminos
• 2 tablespoons dates pitted
• 1 teaspoon green curry paste
• 1 teaspoon ground ginger
• 3 garlic cloves

INSTRUCTIONS

1. In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
2. In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
3. ............
4. Read full recipe at https://paleoglutenfree.com/

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