Spaghetti Squash Pad Thai

Since my husband is spaghetti squash’s #1 fan (fan club member and all) I wanted to try a pad Thai recipe using the squash in place of noodles. This recipe works fantastic for a type I diabetic and a gluten-free gal like me. Since the squash is very low in carbs, this meal is perfect for those “carb free” nights.

I used my chopper to chop up some carrots, onions and celery. Pad Thai is made many ways and can range in difficulty depending on your recipe. I like to whip up an easy version from time to time, so my recipe is just that, easy. I use a few fresh veggies, scrambled eggs, homemade Thai sauce and some chopped peanuts.

INGREDIENTS

1 lb of organic, free-range chicken or wild caught shrimp (I made just veggie in the photo)
1 Cup finely chopped carrots
1 Cup finely chopped celery
1/2 cup to 1 Cup finely chopped green onion {your preference}
1 Large spaghetti squash, halved and seeded
1 Teaspoon garlic, minced
2-3 organic, free range eggs
dash of sea salt and cracked pepper
fresh cilantro to top
1/2 Cup chopped peanuts, to top
Fresh lemon slices, to top

THAI PEANUT SAUCE
*You can either make this homemade or purchase a pre-made pouch to mix with a can of coconut milk. A Taste of Thai sells both ingredients.

My recipe {can also be used as a dipping sauce}:
1/2 Cup organic peanut butter
4 tablespoons Gluten-free Soy sauce (Tamari)
1/2 cup water {can be replaced with coconut milk for a creamier taste}
2 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 teaspoon finely minced garlic
1 teaspoon organic sugar
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon sesame seeds

1. Halve the spaghetti squash and scoop out the seeds. Place in a large, deep baking dish, face down in about an inch of water. Roast at 350°F for 30-40 minutes. Check them at 30 minutes to see how easy the squash scoops out. I use a fork to shred the “noodles” out of the shell. They should be easy to scoop out but not mushy. Al dente.

2. While your squash is roasting, brown your chicken or shrimp with garlic. I skipped the meat in the photo above and just did vegetables, but chicken or shrimp are great additions! If you do add meat, once it is done cooking add the chopped veggies and continue to cook until the veggies are soft and starting to brown.

3. Once the veggies are done move them to the outside ring of the pan leaving a large center portion of the pan open. Crack 2-3 eggs into the open space. Scramble them, and allow them to cook until done in the center of the pan. Once they are done mix the eggs into the rest of the vegetables and continue cooking for another 5 minutes.

4. In another sauce pan, make your Thai peanut sauce. Like I said, this can be a homemade recipe or a sauce packet. I prefer the homemade sauce because I’m not a huge fish sauce fan (used traditionally) and I like to make my own sauces at home to avoid the artificial ingredients often used.

5. Once all of your ingredients are done cooking, add your scooped spaghetti squash noodles to the sauted meat, vegetables and eggs. Mix well to ensure all the ingredients are distributed throughout. Then add the Thai peanut sauce and mix in. Serve immediately with fresh cilantro, scallions and chopped peanuts on top. I also sprinkle fresh lemon juice on top for a fresh citrus flavor.

Enjoy!