Spaghetti Squash Pad Thai

If you’ve never had a spaghetti squash, it’s a long yellow oval of a squash, and when it’s cooked, the insides shred into strands like….well….spaghetti. Most common recipes involve marinara sauce, but today we are switching things up stir-fry style with a 30 minute meal- Spaghetti Squash Pad Thai. I created this recipe for Perfectly Imperfect Produce a few weeks ago when we had a ton of spaghetti squash in our produce rescue boxes! It’s been one of my very favorites thus far.

If you’ve ever cooked spaghetti squash, I’m sure you’re wondering how I’m going to conquer this task in under 30 minutes when roasting the squash could take up to a full hour- but we are steaming it in the microwave today.

Pro Tip: Pierce the edges of the squash like the picture below, in a line, all the way around the squash, microwave for 4 minutes. Remove (with a towel or oven mitts because it will be hot), and you’ll easily be able to insert your knife in these marks and cut the squash in half with ease. Transfer the squash back into the microwave for 9 more minutes, and then you have an easily shreddable squash, ready to use in this recipe. Don’t forget to scoop the seeds out before you shred! Let’s do it.

Spaghetti Squash Pad Thai
Serves 2
Ingredients
1 Spaghetti Squash, Steamed & Shredded, about 2-3 cups.
1.5 cups diced chicken, diced tofu or shrimp
2 eggs, beaten
2 Tablespoons dry roasted peanuts, chopped
2 Tablespoons fresh cilantro
1 lime, cut in half

Sauce
1/4 cup reduced sodium soy sauce, or coconut aminos
1/4 cup creamy peanut butter
1/4 cup veggie or chicken stock
1 Tablespoon fish sauce (optional)
1 Tablespoon rice wine vinegar
1 clove garlic, minced
1 tsp. red chili flake (if you like a little heat)
1 lime, juiced

Processed with VSCO with av4 preset
Directions

1. While your spaghetti squash is microwaving, sauté the diced protein in a skillet until cooked through, set aside in a separate bowl.
2. Mix ingredients for sauce, set aside.
3. Once squash is cooked through and shredded into spaghetti strands, add to skillet and sauté for 2-3 minutes over medium high- to remove additional moisture, and give a little crispy texture. Make a well in the middle of the pan and pour your eggs in, allowing them to scramble into chunks.
4. Add protein back into pan, reduce heat to medium, and cover the mixture with sauce, stirring until everything is coated in sauce. Keep stirring, allowing the Pad Thai to cook for 2-3 more minutes.
5. Transfer to serving bowls and garnish with half a lime each, a sprinkle of peanuts, and a sprinkle of cilantro. Enjoy!

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Hope you love this recipe as much as I do, and when you recreate it, be sure to tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!

Thanks for reading, friends
-Aubrey
#thatswhatsheeats

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