Ingredients
1 large, cooked spaghetti squash
½ medium zucchini, julienne cut
½ large carrot, julienne cut
1 small red bell pepper, sliced or chopped
½ cup fresh cilantro, diced
¼ cup roasted cashews or peanuts, chopped
Sauce
2/3 cup coconut aminos
¼ cup full fat coconut milk
2 Tbsp. freshly grated ginger or ginger powder
2 Tbsp. red curry paste
2 Tbsp. fish sauce
6 medium/large garlic cloves (smaller cloves for less spicy)
6 large medjool dates, pitted
Instructions
Serves 4
Inspired by: https://paleoglutenfree.com/recipes/best-asian-garlic-paleo-whole30-noodles/
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