There are so many nice things to say about Joslyn from Miss Fitbliss that we don’t even know where to begin. Her blog is beautiful and well-written. We love her healthy attitude about exercise and eating and just cannot get enough of her recipes! Head over to her blog and enjoy the humor and the lovely photography, but be sure to come back and read this great guest post!
Hi, I’m Joslyn from Miss Fitbliss, and I‘ve been eating gluten free for a little over 2 years now after sudden allergic reactions to wheat. A vegetarian since the age of 11, I was a little apprehensive about having to cut yet another key group out of my rapidly shrinking food pyramid.
With a lot of creativity and a passion for cooking, I was able to comfortably find options for eating that have turned out delightfully good. And thanks to Bob’s Red Mill, I now actually prefer the gluten-free versions of many dishes to the real deal.
This dish is my spin on Spicy Pad Thai. Although it’s traditionally made with rice noodles, I prefer it with spaghetti squash instead for a nutrient rich, surprisingly delicious base that’s free of grains.
Take a nice large spaghetti squash
Wield your sharpest kitchen knife
And take out your day’s stresses on the innocent plant. Stab it multiple times then slide the whole thing on a baking sheet. Place it in the oven at 350 degrees for about an hour. Up the temp to 450 degrees for another 15-20 minutes after that, then cut open, discard seeds, scoop out the meat, and place in a bowl.
Take a gentler approach with your mushrooms. No violence required, just wash and scatter on a baking sheet. Drizzle a little olive oil over them. Let them join the squash in the oven for only about 30 minutes at 350 degrees.
Now time to make the sauce. If you like it hot put ½ teaspoon of cayenne in a mixing bowl. If you just want a tiny bit of heat, go with ¼ teaspoon.
½ teaspoon of sesame oil. Also add 2 ½ Tablespoons of safflower oil or olive oil or even sesame oil if you prefer its nutty taste to something more neutral.
2 teaspoons of vinegar.
2 Tablespoons of tamari or soy sauce or 1 scant Tablespoon of Bragg’s Liquid Aminos
1 ½ Tablespoons of honey
1 ½ Tablespoons of peanut butter. I prefer chunky for a nice crunchy dish. Mix it up.
Now, time to assemble it all.
Rip up some fresh spinach and place at the bottom of a bowl
Place the hot or warm spaghetti squash on top.
Place your roasted mushrooms on top of the squash.
Now for the grand finale: spoon the spicy peanut sauce on top.
And distribute it evenly throughout the bowl. Bon Appetit!