Spaghetti Squash Pad Thai!
Updated: May 18, 2020
Today I wanted to share with you a recipe that I have been loving lately! I wanted to find something that I could enjoy that was not only healthy for me but also tasted amazing! I was very interested in trying Spaghetti Squash in multiple ways. I have tried both roasting and microwaving it to cook the squash and honestly I don't prefer one over the other. I think the roasted squash tasted delicious but on a night where I was hungry, I didn't really want to wait an hour just for the squash to cook. Delicious, yet too long for some nights. I then learned the microwave method (which I have listed below) and it only took 15 minutes in total to cook the entire squash! Can you say excited!?
I personally was never a child who didn't enjoy eating vegetables. They were literally apart of every meal we had! I think that if the flavors of the vegetables are tailored just right, everyone would love them. But hey that's just me!
Now to the Pad Thai part. I actually didn't try Pad Thai until a couple years ago. I instantly fell in love with the lime and garlic and rice noddles all sauteed together. Plus how can you beat the sauce! As I was thinking about how I could make spaghetti squash, I was trying to think of dishes that have similar noodles. Pad Thai immediately came to mind and I just had to try it!
With little tweaks here and there I think I have found something I love! I hope you love this recipe too!
Till Next time! Don't forget to tie your apron and try something delicious!
Spaghetti Squash Pad Thai Yield: 4-6 people
· 1 medium-sized spaghetti squash
· 4 tablespoons of vegetable oil
· Kosher salt and black pepper
· 3 eggs, scrambled
· 1 large onion, thinly sliced
· 2 cups carrots, julienne
· 2 cups red bell peppers, julienne
· 6 cloves garlic, finely minced
· 2 cups bean sprouts
· 2 bunches green onions, sliced
· 1 lime, cut into wedges
Pad Thai Sauce
· 4 tablespoons light brown sugar
· 4 tablespoons fish sauce
· 3 tablespoons red wine vinegar
· 2 lime, juiced
· 4-5 tablespoons soy sauce
· Pinch Red Pepper Flakes
1. To cook the spaghetti squash, poke holes with a fork about 10-15 times all around the squash. Place in microwave for 5 minutes. Carefully remove from microwave, cut in half, and remove the seeds. Place the squash on plate, cut side down and add about ¼ inch of water on the plate. Continue to heat for an additional 10 minutes. Set aside and cool.
2. To prepare the Pad Thai sauce, combine brown sugar, fish sauce, rice vinegar, juice of 2 limes, soy sauce, and red pepper flakes in a small saucepan over medium low heat. Cook sauce briefly while stirring, just until brown sugar is completely dissolved. It should yield about 8 tablespoons of sauce.
3. Heat 3 tablespoons of oil in a large skillet over medium-high heat. When the pan is hot, add onions, carrots and red bell peppers and cook for 1-2 minutes.
4. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add bean sprouts, and scallions to pan and cook for 1 minute.
5. Move the mixture to one side of the pan, add another tablespoon of oil to the other side, then add the scrambled eggs on the oiled pan. Scramble the egg with a spatula and cook until just set, about 30 seconds. Combine into the vegetable mixture.
6. Take a fork and lightly pull squash until there are spaghetti-like strands. Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Add
¾ of the Pad Thai sauce and stir until fully combined. Taste. If Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
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