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

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Ingredients

1. 1 large spaghetti squash
2. 1 tablespoon extra virgin olive oil
3. 2 carrots, peeled and grated (1/2 cup)
4. 1/2 zucchini sliced (1 cup)
5. 1 red bell pepper, thinly sliced (1 cup)
6. 1 small head of broccoli, rinsed and cut into small florets (1 1/2 cups)
7. 3 green onions, thinly sliced
8. 1/4 cup lightly salted dry-roasted peanuts, roughly chopped

For the sauce

1. 1/2 cup low-sodium chicken broth (or vegetable broth)
2. 1 tablespoon Sriracha
3. 3 cloves garlic, minced
4. 1 teaspoon fresh ginger, minced
5. 1 tablespoon agave
6. 2 tablespoons rice wine vinegar
7. 2 tablespoons unsweetened almond butter
8. 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 375 degrees.
2. Carefully cut both ends off the spaghetti squash. Then cut the squash in half horizontally. Scrape out the seeds.
3. 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.
4. In a small bowl, whisk together all of the ingredients for the sauce.
5. 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.
6. Add the spaghetti squash to the pan.
7. Pour in the sauce, and stir to combine.
8. Cover with a lid, and gently simmer for about 10 minutes, stirring occasionally.
9. 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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