First, I need to set some expectations for this recipe. If you’re expecting it to taste like traditional Pad Thai, you’ll be disappointed. But if you’re looking for a super healthy, filling meal loaded with veggies and with Asian-inspired flavors, this recipe fits the bill. Not only does this taste amazing, but you’ll feel great after eating it. The recipe comes from Bob Harper’s Skinny Meals cookbook, but I made some minor adjustments, mainly to the amounts of the ingredients. I didn’t include any meat when I made it, but you can add a cup of cooked chicken (like the original recipe calls for) or even shrimp.
Spaghetti Squash "Pad Thai"
2015-01-19 17:24:53
Serves 4
Ingredients
- 1 large spaghetti squash
- 1 tablespoon extra virgin olive oil
- 2 carrots, peeled and grated (1/2 cup)
- 1/2 zucchini sliced (1 cup)
- 1 red bell pepper, thinly sliced (1 cup)
- 1 small head of broccoli, rinsed and cut into small florets (1 1/2 cups)
- 3 green onions, thinly sliced
- 1/4 cup lightly salted dry-roasted peanuts, roughly chopped
For the sauce
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 1 tablespoon Sriracha
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon agave
- 2 tablespoons rice wine vinegar
- 2 tablespoons unsweetened almond butter
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees.
- Carefully cut both ends off the spaghetti squash. Then cut the squash in half horizontally. Scrape out the seeds.
- Place the spaghetti squash cut-side up on a rimmed baking sheet. Sprinkle about 2 tablespoons of water in the cavities of both halves of the squash. Cover with foil, and bake for 1 hour, until tender. Remove from oven, and set aside to cool. When cool, use a fork to scrape the squash flesh from the inside of the skin into a bowl. You should have about 4 cups of squash.
- In a small bowl, whisk together all of the ingredients for the sauce.
- In a large skillet, heat the olive oil over medium-high heat. Add the broccoli and carrots and sauté for about 5 minutes. Add the zucchini and red pepper, and sauté for an additional 5 minutes.
- Add the spaghetti squash to the pan.
- Pour in the sauce, and stir to combine.
- Cover with a lid, and gently simmer for about 10 minutes, stirring occasionally.
- Serve, and garnish with green onions and peanuts.
Adapted from Bob Harper's Skinny Meals
Adapted from Bob Harper's Skinny Meals
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