I’m going to come right out and say it: I want to spread this sauce all over everything and make this recipe everyday. Ever since eliminating carbs from my diet, I’ve missed seemingly simple but otherwise forbidden breads like toast and tortillas. Spaghetti squash is a great alternative to traditional noodles, so much so that I almost forgot this bowl contained almost nothing but vegetables.
I wish I could take credit for the genius behind this Whole30-friendly recipe, but alas, this recipe is from Melissa Joulwan, former roller-girl and paleo recipe creator extraordinaire. If this recipe is any indication, Melissa is a genius. And so is Sam (@cookdrinkdance), my friend who found this recipe and recommends it profusely.
When Whole30 is done, I’m looking forward to making this again (with peanuts sprinkled on top. Woohoo!) to see how it holds up, but I’m optimistic it will be as delicious as it was the first time around.
Here is the recipe for the “sunshine sauce.”
And this is the recipe for the whole shebang.
Also, if you’re staring at a spaghetti squash wondering how you’ll ever cut it open in all its yellow football-shaped glory, my friend who recommended this recipe also suggests using this step-by-step process.