Here's another healthy, vegan and delicious meal our whole family enjoyed - spaghetti squash, spaghetti noodles, and sunflower butter sauce.
Usually we have red sauce with squash and noodles, but since were avoiding nightshades (tomatoes, eggplant, peppers and potatoes), I decided to make a variation of peanut noodles (K doesn't eat peanuts either part of his diet prescribed by his doctor) swapping sunflower butter for the peanut butter.
Rice wine vinegar
Grapeseed oil for stir frying
Fresh ground black pepper (not a nightshade) and salt to taste
Trader Joe's frozen Stir Fry Veggie Mix
Cilantro, chives, red onion, cashews for garnish
To prepare the spaghetti squash - cut in half, add 1/2 inch - 1 inch water to casserole dish, bake for one hour at 375. Boil up some spaghetti noodles (my kids complain less when I add pasta). Mix together noodles and squash and toss with some olive oil.
In a little bowl mix up some sunflower butter, fresh ginger, fresh garlic, soysauce, rice wine vinegar, grapeseed oil, fresh ground pepper and salt - all to taste (sorry no measurements).
In a wok, stir fry some Asian veggies (easy and perfect for this dish - Trader Joe's frozen Stir Fry veggie mix). Add sunflower butter sauce.
Plate noodle/squash with veggies and sunflower butter sauce. Garnish with cilantro, chives, red onion and cashews. Enjoy!