Spaghetti squash pad thai

I used to love noodles. I was borderline obsessed with their starchy goodness … or so I thought. Recently I realized it’s not pasta I adore … it’s sauce! I’ve always been a condiment aficionado. Our fridge is stocked with an abundance of mustards, mayos, vinegars, sauces and salad dressings. More often than not there’s a complete arsenal of condiments with nothing to put them on.

The peanut sauce on this pad thai is amazing! It’s so yummy you won’t notice the clever little noodle swap! Pop quiz … What is low carb and tastes suspiciously like a noodle … spaghetti squash! It’s seriously a magical vegetable. If you’re thinking of dabbling in the vegetable=pasta arena … pad thai spaghetti squash is a great place to begin!

• Preheat oven to 450 degrees.

• Cut spaghetti squash (one large or two small) in half and scoop out seeds. Apply olive oil, salt and pepper and roast for 45 minutes. until squash is fork tender.

• While the squash is roasting add chicken and 1 tbsp of olive oil to a large pan/dutch oven. Season with salt and pepper.

• When chicken is cooked remove from the pot. Add a dash more olive oil, onion, carrot and bell pepper. Cook veggies until they are tender.

• While the veggies cook make pad thai sauce. Mix together 3 tbsps soy sauce, 1 tbsp sesame oil, 2 tbsps honey/brown sugar, 2 tbsps lime juice, 1-2 tsps thai hot chili sauce, 1/2 cup smooth peanut butter, 4 cloves minced garlic, 1 tbsp minced ginger. If the sauce is thick thin with 1/4 cup water.

• Once the veggies are cooked add chicken and pad thai sauce to the pot. Cook on low heat for 5-10 minutes.

• When the squash is roasted remove from the oven and cool for 10 minutes. Then shred with a fork into “noodles.”

• Add the squash, cucumber and green onion to the pot (with the chicken, veggies and sauce) and mix everything together.

• Sprinkle with cilantro and enjoy!

Spaghetti squash pad thai

October 6, 2019

by admin

Category Savory Meals Snackies

Ingredients

• For spaghetti squash
• one large or two small spaghetti squash
• 1-2 tbsps olive oil
• salt
• pepper
• For peanut sauce
• 3 tbsps soy sauce
• 1 tbsp sesame oil
• 2 tbsps fresh lime juice
• 2 tbsps honey or brown sugar
• 1-2 tsps thai chili sauce
• 1/2 cup creamy peanut butter
• 1 tbsp fresh ginger
• 4 cloves garlic
• Water for thinning
• For the dish
• 2 chicken breasts
• 1 tbsp olive oil
• 2 carrots
• 1 bell pepper
• 1 white onion
• cucumber
• 2 green onions
• cilantro
• Lime slices

Instructions

1. Preheat oven to 450 degrees.
2. Cut spaghetti squash (one large or two small) in half and scoop out seeds. Apply olive oil, salt and pepper and roast for 45 minutes. until squash is fork tender.
3. While the squash is roasting add chicken and 1 tbsp of olive oil to a large pan/dutch oven. Season with salt and pepper.
4. When chicken is cooked remove from the pot. Add a dash more olive oil, onion, carrot and bell pepper. Cook veggies until tender.
5. While the veggies are cooking make pad thai sauce. Mix together 3 tbsps soy sauce, 1 tbsp sesame oil, 2 tbsps honey/brown sugar, 2 tbsps lime juice, 1-2 tsps thai hot chili sauce, 1/2 cup smooth peanut butter, 4 cloves minced garlic, 1 tbsp minced ginger. Thin with 1/4 cup water if needed.
6. Once the veggies are cooked add chicken and pad thai sauce to pot. Cook on low heat for 5-10 minutes.
7. When the squash is roasted remove from the oven and let cool for 10 minutes. Then shred with a fork into "noodles."
8. Add the squash, cucumber and green onion to the pot (with the chicken, veggies and sauce) and mix everything together.
9. Sprinkle with cilantro and enjoy!

Tags

easy dinner,

Low carb,

pad thai,

peanut butter,

peanut sauce,

recipe,

spaghetti squash,

thai