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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (medium, seeds removed and cut into quarters, about 4 cups)
- 2 Tbsp. coconut oil
- 1 onion (medium, finely chopped, about 1 cup)
- 1 head broccoli (chopped, about 2 cups)
- 2 heads baby bok choy (sliced crosswise into 1-inch strips, about 1 1/2 cups)
- 6 scallions (white and green parts thinly sliced, about 3/4 cup)
- 1/4 tsp. red pepper flakes
- 1 cup cashews (toasted and chopped)
- 1/4 cup dressing (tangy peanut, recipe below)
- dressing (For tangy peanut)
- 1 Tbsp. lime juice
- 1/2 Tbsp. fresh ginger (peeled and minced)
- 1/2 tsp. garlic (fresh, minced)
- 1/2 tsp. ume plum vinegar
- 1/8 cup almond butter (roasted)
- 1/4 cup coconut milk
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