PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, diced cucumbers, sliced carrot, diced bell pepper, chopped green onions, diced onion, roasted peanut, fresh cilantro, warm water, soy sauce, sesame oil, honey, fresh lime juice, sriracha, creamy peanut butter, fresh ginger, garlic
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
- Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
- In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
- Enjoy!
Nutrition Facts : Calories 1162 calories, Carbohydrate 94 grams, Fat 81 grams, Fiber 18 grams, Protein 35 grams, Sugar 48 grams
SPAGHETTI SQUASH PAD THAI
This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g
PAD THAI WITH SPAGHETTI SQUASH
Inspired by a recipe I found on Allrecipes.com, I created this spaghetti squash Pad Thai recipe using my favorite ingredients. It takes less than 30 minutes of active prep time.
Provided by JenFR
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork.
- Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate.
- Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch.
- Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 45.5 g, Cholesterol 93 mg, Fat 43.9 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 7.6 g, Sodium 427.4 mg, Sugar 4.7 g
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