Spaghetti Squash Pad Thai

For those of you who know me... you know I am a HUGE freak when it comes to Asian food! I love it all! Thai, Vietnamese, Japanese, Chinese, Korean... you name it and I'm OBSESSED!

However, with all of this delicious food comes noodles, and rice, and sauce, and all the delicious things that may not be the best for you. So, with my new focus being on healthy, but delicious I decided to make one of my all time favorite dishes using spaghetti squash... and let me tell you it was AMAZING!!! Now, it did take me 2 hours... because I had to roast the squash, make the sauce, cook the veg and shrimp separate, and air fry the tofu, but since I made it and loved it... I am going to share it with you and give you some quick tips to help cut down on cook time! The version I am going to share with you skips the shrimp and tofu, but you can add it if you want or switch up the protein to chicken, pork, or beef. The options are endless!

XOXO,

Meagan

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Shrimp and Tofu Spaghetti Squash Pad Thai

Yields 4-6 servings

Ingredients -vegetarian version

Pad Thai:

1/2 cup Bean sprouts

1 Bunch Cilantro

2 Cloves Garlic, minced

2 Limes

2 tbsp Peanuts, crushed

4 Scallions, sliced

1 Spaghetti Squash, medium-large

1 Head Broccoli Florets

1/2 bag Sliced Carrots

1/2 Yellow Onion, medium, rough chop

3 Eggs, large, scrambled

For the Sauce:

2 tsp Fish Sauce

1 tbs Rice Wine Vinegar

1 tbsp Lime Juice, freshly squeezed

1 tbsp Soy Sauce

1/2 tbs Sriracha (more if you like it spicy)

1 tsp Thai Chili Sauce

3 tbsp Peanut Butter

2 tbs of water to thin

Cooking Instructions:

First, cut spaghetti squash in half, remove the seeds, and bake at 375 for 30-45 minutes.

While the squash is baking whisk all of the sauce ingredients together. Taste and adjust seasoning as needed.

Next, prep vegetables, egg, and garnishes. Chop veggies and reserve. Scramble eggs over medium-low heat until cooked and set aside. I season with salt, pepper, and a splash of soy before I cook them. In a large pan cook broccoli, onion, garlic, and carrots with a little bit of the pad Thai sauce over medium-high heat until tender, but still a slight crunch... about 8-10 minutes and reserve.

Once the spaghetti squash is cooked. Let it cool slightly before removing the flesh with a fork. This will create spaghetti like strands.

Place squash, eggs, and cooked veg in a large mixing bowl and coat with sauce. I add a little at a time until it is perfectly coated to my liking.

Prior to service top with crushed peanuts, raw bean sprouts, cilantro, scallions, and a lime wedge.

Serve immediately or refrigerate! This dish is delicious heated up and perfect for a quick and healthy lunch!

Make it Simple...

Of course the most obvious short cut is to buy pad Thai sauce... and there is nothing wrong with that! I like to control the sodium and sugar... and my pantry is always stocked with Asian ingredient so it is easy for me, but if you find making it from scratch unnecessary by all means the dish will still be delicious with a pre-made sauce.

Another way to cut down on cook time is to cook the squash in the microwave. To do that start by poking several deep holes in a clean and dry squash. Put the squash in the microwave on full power for  12  minutes. If you do not have a rotating plate in your microwave, stop and rotate your squash every 5 minutes. Check the spaghetti squash after 12 minutes. If it isn't soft to the touch cook it on high for another 2 – 3 minutes. The squash will become very soft to the touch when it is done.

Once the squash is cool enough for you to touch, cut off the end with the stem and then cut the squash in half length-wise. Cooking the spaghetti squash in the microwave first makes it easier to cut. Scoop out the seeds and the pulp that easily comes out with the seeds. You don't want to dig into the flesh though. Use a fork to loosen the squash strands. Then pull the spaghetti-like strand out of the squash.

For a heartier meal you can add chicken, beef, seafood, or tofu! There are so many variations you can let your creativity and cravings lead the way... My personal favorite is shrimp!

Whatever you decide you can't go wrong... this dish is great fully vegetarian or filled with meat! Try it with spaghetti squash or store bought noodles. The great thing about this dish is there are so many varieties. Keep it simple, delicious, and don't be afraid to change it up!

I hope you ENJOY!!