This sweet and spicy dressing is not only delicious as a Thai-flavored pasta-topper, but it also makes a lovely salad dressing!
Thai Carrot-Ginger Noodles
1 medium spaghetti squash
1 medium onion
4 celery stalks
pinch of Himalayan sea salt
Carrot Ginger dressing, to taste (recipe follows)
Pre-heat your oven to 375F. Poke holes into your spaghetti squash (so it won’t burst during baking), then place on a baking sheet and roast in the oven for about an hour, or until tender. You should be able to pierce the skin easily with a fork when it’s done!
While your squash is roasting, dice up the onion and celery, and saute themover medium heat, in a bit of coconut oil. (Organic butter would work, too, if you don’t care about keeping this vegan.)To keep the veggies moving while cooking, I like to add a splash of water every now and then, until they are really soft and tender. (this took about 20 minutes for me)
When your squash is cool enough to handle, cut it in half and gently remove the seeds and strings in the middle. Using a fork, shred the noodle-like flesh into your pot of veggies. Season with a pinch of salt, and toss until thoroughly heated and the flavors have mingled. Serve while piping hot!
Top with the following Carrot-Ginger sauce, as desired.
makes a little over one cup
2 cups baby carrots (*shredded, if using a traditional blender)
2 Tablespoons minced ginger
1 clove raw garlic
2 Tablespoons raw apple cider vinegar
3/4 cup water
liquid stevia, to taste (I used 8-10 drops)
Throw the first 5 ingredients into a blender, and blend until smooth. Add stevia, to taste. Store in the fridge for up to 5 days.
*Note: If using a standard blender (rather than a high-powered one, like the Vita-Mix), the carrots will blend more completely if they are shredded to begin with. If you have a Vita-Mix, you can skip this step and throw the baby carrots in whole!
- 2 cups baby carrots (*shredded, if using a traditional blender)
- 2 Tablespoons minced ginger
- 1 clove raw garlic
- 2 Tablespoons raw apple cider vinegar
- 3/4 cup water
- liquid stevia , to taste (I used 8-10 drops)
- Throw the first 5 ingredients into a blender, and blend until smooth. Add stevia, to taste.
- Store in the fridge for up to 5 days.
Per Serving: Calories: 111, Carbohydrates: 24g, Fiber: 7g, Protein: 2g
Reader Feedback: Have you make anything new or fun for dinner recently? Do you usually have someone willing to eat it with you? I’m lucky I have my mom here as my taste-tester! She’s usually willing to try anything– and will always give me her honest opinion. (even if it’s terrible!) Lucky, for both of us, that tonight was such a success!