Spaghetti Squash with Langostino and Lime Peanut Sauce (Recipe)

Spaghetti Squash with Langostino and Lime Peanut Sauce (Recipe)

Spaghetti Squash and Langostino with Lime Peanut Sauce (Recipe)

This is a delicious, wonderful recipe for the winter. It is hearty without feeling heavy, and is full of nutrition as well as great flavor.

For those unfamiliar with longostino, they are like tiny lobster tails that seem more like shrimp. They are terrific little bites of protein that both thaw and cook quickly. We buy ours at either Trader Joe’s or Costco, where they are readily available. You could substitute shrimp if you wish, or omit the longostino for a yummy vegan dish.

Longostino and spaghetti squash are a great pairing, since both need a flavor boost and love a good sauce. This sauce is marvelous, and the cashew garnish provides the perfect textural contrast.

Spaghetti Squash with Longostino and Lime Peanut Sauce Recipe

1 large spaghetti squash
2 cups longostino, thawed
1/2 bunch curly kale leaves, stems removed
1 bunch broccoli florets
1/2 cup toasted cashews
sea salt and fresh pepper

For the Lime Peanut Sauce:

1 inch piece of fresh ginger, peeled and chopped
2 garlic cloves
hot sauce, to taste
2 Tablespoons natural peanut butter
2 teaspoons honey
1 Tablespoon tamari (or soy sauce)
1 Tablespoon rice vinegar
1/3 cup avocado oil
juice from 1/2 lime
sea salt and fresh pepper

Preheat the oven to 375 ºF

While the oven is preheating, make the sauce. Put all the ingredients in a food processor or blender and whirl on high until fully mixed. Taste and adjust the seasonings as necessary.

Line a baking sheet with parchment paper. Cut the spaghetti squash lengthwise and scoop out seeds. Place cut side down on the parchment paper and bake for 1 hour. Remove from the oven and set aside until just cool enough to handle.

Take the stems off the kale, cut it into ribbons, and place in a large bowl.

Put an inch of water and a steamer basket in a pan and steam the broccoli florets, about 4 minutes, until tender.

Saute the longostino in a splash of the sauce for a couple minutes until tight-fisted and warm.

With a fork, scrape the spaghetti squash into ribbons out of the shell and mix it in with the kale. (The heat from the squash will wilt the kale slightly.) Season the squash and kale with sea salt and freshly ground pepper. Pour a some of the peanut sauce into the spaghetti squash and kale, tossing it until combined.

Place the spaghetti squash and kale mixture at the bottom of individual bowls, and top with the steamed broccoli and longistino. Garnish with cashews, and another drizzle of the Lime Peanut Sauce.

Serve immediately!


Print Friendly, PDF & Email


I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.



  1. […] Spaghetti Squash and Kale with Lime Peanut Sauce (omitted honey and langoustino, and swapped the steamed broccoli for roasted cauliflower and roasted onions) This sauce is delicious! […]

  2. […] Spaghetti Squash with Langostino and Lime Peanut Sauce […]

Leave a reply

Your email address will not be published. Required fields are marked *


Send this to friend