Thai Spaghetti Squash and Shrimp Bowl

Ingredients:

Thai peanut sauce

• 1/3 cup coconut milk
• 1/3 cup peanut butter
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons lightly salted soy sauce
• 2 tbsp. maple syrup
• Half a clove of garlic, crushed
• Red pepper flakes, optional

Pumpkin bowls

• 1 medium spaghetti squash, halved
• 6 tsp olive oil
• 3 cups broccoli florets (from 1 medium head)
• 1/3 cup coconut milk
• 1 tbsp. grated ginger
• 1 tbsp freshly squeezed lime juice
• 1 tbsp. lightly salted soy sauce
• 1 tbsp. maple syrup
• 0.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 shallot, chopped
• 340 g shrimp, peeled and deveined
• Chopped fresh cilantro and crushed peanuts, for serving

Preparation:

1. Thai peanut sauce:
   
   Combine coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic, and red pepper flakes, if using, until smooth. You can also puree the sauce in a blender or food processor.
2. Preheat oven to 220°C (425°F). Brush the spaghetti squash with 2 teaspoons of olive oil and season with salt and black pepper. Place the squash cut-side down on a baking sheet and roast until tender, 50 minutes to 1 hour.
3. Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons of olive oil and a pinch of salt and black pepper. Spread them in a single layer on a baking sheet and roast until tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of peanut sauce.
4. Meanwhile, combine coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne pepper, and shallots in a bowl. Add the shrimp and stir. Let sit for 5 minutes.
5. Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, 2-3 minutes.
6. Fluff the pumpkin flesh with a fork and separate it into strands. Place in a large bowl and toss with 2 tablespoons of peanut sauce.
7. Divide the spaghetti squash, broccoli, and shrimp among four bowls. Drizzle with the remaining peanut sauce and sprinkle with cilantro and chopped peanuts.