Edibles Recipes

Spaghetti Squash Pad Thai

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Spaghetti Squash Pad Thai

Who loves pad thai, but doesn’t love the sometimes bloated feeling that comes along with it? I have created a better option that is nutritious and oh so delicious! Check it out below.

How To: (This made enough for 2 hungry adults and a little leftover)
Ingredients:

  • 1 spaghetti squash
  • OPTIONAL:chicken breast (1-2 depending on # of people)
  • 1 large carrot shredded
  • cilantro (2 tbsp chopped)
  • OPTIONAL: green onion (2 tbsp chopped)
  • bean sprouts (1 1/2 cup)
  • roasted, unsalted peanuts (about 1/4 cup chopped up)
  • Sauce: 2 tbsp peanut butter (no sugar added), 1 tbsp each soy sauce, rice vinegar, lime juice and water, 1 tsp grated ginger, 1/2 tbsp honey, 1 garlic clove(minced) and pinch of red pepper flakes (optional)
  • OPTIONAL: 1 tbsp sesame oil. This gave the dish extra flavour but by no means necessary.

Step #1: Roast the spaghetti squash: Cut the squash in half, scoop insides out and discard, drizzle with EVOO and s&p, place face down in a baking dish, place enough water to cover the bottom of the dish with a thin layer of water. Cook at 400 for 30-45mins (check periodically with a fork, if you can pierce the top easily, it’s ready to come out).

Step#2: If adding chicken, you will want to cook chicken now, as the squash is roasting. A light season of s&p is all you need. Cook it how you like, let it cool and shred with a fork, set aside.

Step#3: Make sauce by adding all ingredients in a bowl and whisking until combined, set aside.  Adjust with a little more peanut sauce or honey, deepening on your individual taste buds, we all like a little something extra or less 🙂 Tate testing is a must!

Step #4:Right before spaghetti squash is cooked, warm a pan with 1 tbsp of coconut oil OR the sesame oil. Place carrot and bean sprouts in pan to start warming. Shred spaghetti squash with fork and add to pan along with the chicken, toss ingredients together and warm for 5 minutes. Next, pour sauce on top and mix thoroughly, then remove from heat, place in bowl of choice, sprinkle with peanuts and cilantro. Voila, pad thai with a nutritious twist.

Enjoy every last bite, hope there is leftovers for tomorrow 🙂

Eat well 🙂 -Steph

 

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2 Comments

  • Reply
    Kaitlin V
    February 2, 2017 at 2:54 am

    This looks amazing! Can’t wait to try it! Have you ever made it with dried ginger powder?

    • Reply
      stephw
      February 2, 2017 at 8:59 am

      I usually keep fresh ginger on hand, because I use it in so much and the nutrients are more potent when it’s fresh. However, dried would work perfectly fine! Let me know how it goes 🙂

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