Men are sexy. Women are sexy. What makes them really sexy is when people are sexy and don’t have a clue they are sexy. The beach can be sexy; especially in the evening with the sun setting down, light breeze and a cocktail in your hand sitting next to the one you love. And obviously, food can be sexy.

Melt in your mouth steak, the perfect piece of sushi, an inordinately lush class of Cabernet Sauvignon, or a silky slice of white chocolate pumpkin cheesecake.

And then there is the silky savory sexy flavor of coconut, cashew butter and spice poured over noodles. With this recipe comes lots of opportunity- change the protein, (tofu, salmon, or none), use a rice noodle in the place of spaghetti squash if so inclined. To me, you can leave out the protein and have a perfect vegan entree.

This is delicious. I could slurp the whole bowl. And you may too.


Beauty Shot:

Valley of the Gods

Thai Spicy Squash Noodles with Chicken and Cashews


1 large spaghetti squash roasted and shedded

2 cans unsweetened coconut milk, full fat (not coconut cream)

1/4 C smooth cashew butter

1/2 large sweet onion chopped medium

2 heaping T minced garlic

1 T Gochujang Chili Sauce

1 1/2 T Sriracha Sauce

1 tsp paprika

Olive oil for sauteing onion

1 tsp ghee (or use butter)

2 tsp kosher salt or sea salt

Protein of choice: tofu, salmon, chicken, pork. Add 1 cup chopped chicken, or fried pieces of extra firm tofu, etc. Use your discretion- if you like alot of protein, add it. Just make sure it is cooked prior to adding to sauce. (use a rotisserie chicken to make this easier)

Red pepper flakes for topping

Chopped cilantro for topping

Chopped cashews for topping

Soft or hard-boiled egg for topping- 1 per serving

Putting it together:

Turn oven on and preheat to 450F.

Pierce the skin of the squash on one side and place pierced side up in microwave. Cook for 5 minutes on high. Remove from microwave and allow to cool till you can handle. Split in half lengthwise. Scoop out seeds.

Place squash on rimmed cookie pan and roast about 20-25 minutes till fork tender.

While squash is roasting, prepare sauce. Over medium heat, saute the onion till light golden color in the olive oil and ghee. Add in garlic and saute for 1-2 minutes till fragrant. Do not let it burn!

Add in spices and coconut milk. I suggest whisking sauce to fully incorporate the cream from the milk. Reduce heat to simmer.

Shred the spaghetti squash and add to the sauce. Option: you can add protein at this point.)


Ladle sauce into large bowls. Top with protein. Top with chopped cilantro, halved egg and cashews. Sprinkle with red pepper flakes.

Dig in. And relish the sexiness that is in front of you. At least the one in the bowl. The rest is up to you.