Spaghetti Squash Noodles with Chickpeas, Cauliflower, Peppers & Spicy Sesame-Peanut Sauce

Here's a hearty, slightly spicy bowl that utilizes the amazing flesh of spaghetti squash. The tender "noodles" plus seasonal veggies saute-steamed to perfection are drizzled with a tangy, nutty sauce that'll have you licking your plate. Go ahead and have seconds – it's all good for you!

For the bowl:

1 spaghetti squash
1 tbsp sesame oil
1/2 of an onion
3 cloves garlic
2 cups cooked chickpeas
2 peppers
1 head cauliflower or broccoli, cut into florets

Sesame-peanut sauce:

4 tbsp peanut butter
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp apple cider vinegar
1 tsp crushed red peppers
1/4 cup water
2 tbsp sesame seeds, toasted

1. Preheat oven to 400. Slice squash in half lengthwise (these are tough to cut – try cradling it in a dish cloth to keep it steady). Scoop out seeds and place the halves face-down in a baking dish. Add a little bit of water (just enough to cover the bottom of dish) to keep it from drying out. Bake for 30-45 minutes. The squash is done when tender (you can easily pierce a fork through the flesh).

2. While squash is cooking, whisk sauce ingredients together and set aside. Heat 1 tbsp sesame oil in a large, deep pan over medium heat. Add onion and sauté until slightly soft, about 3 min. Add garlic and sauté another minute.

3. Add peppers and broccoli and/or cauliflower. Saute for a few minutes until they turn just a little golden. Add 1/2 cup water, cover pan and let steam until tender-crisp, stirring occasionally, about 10 minutes. Stir in garbanzo beans.

4. Use a fork to gently scrape out the flesh of the spaghetti squash. (The strands wrap around the squash horizontally, so raking in the same direction as the strands will make the longest noodles.) Divide squash among 4 plates. Top with chickpeas and vegetables and drizzle with peanut sauce. (I also tossed on some chopped green onion for crunch and color.)