Thai Peanut Spaghetti Squash Bowls with Shrimp

Ingredients

• 1/3 cup coconut milk
• 1/3 cup peanut butter
• 3 tablespoons fresh lime juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons maple syrup
• 1/2 garlic clove, minced
• Red pepper flakes, optional
• 1 medium spaghetti squash, halved
• 6 teaspoons olive oil
• Kosher salt and freshly ground black pepper
• 3 cups broccoli florets (from 1 medium head broccoli)
• 1/3 cup coconut milk
• 1 tablespoon grated ginger
• 1 tablespoon lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 shallot, minced
• 12 ounces shrimp, peeled and deveined
• Chopped fresh cilantro and crushed peanuts, for garnish

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