Рецепт Spaghetti Squash Pad Thai
If you’ve been reading this blog over the past year, then already know: I am obsessed with spaghetti squash!
My love for the quash started in an effort to enjoy pasta dishes without all the starches in gluten free substitutes. But what I found was that I actually LOVE spaghetti squash.
If you’ve been skeptical about trying spaghetti squash, then this recipe will have you hooked.
Spaghetti Squash Pad Thai
It is BY FAR the most delicious spaghetti squash recipe I’ve prepared to date. It is bursting with flavors and textures – the crunch from the sprouts and peanuts, the creaminess of the squash, the sweetness from the carrots, the zing from the sauce. So good!
I couldn’t help myself from saying Mmmmmm and Yummmmm as I took each bite. I am so excited to have this recipe in the rotation!
Spaghetti Squash Pad Thai
adapted from The Kitchen Paper
gluten free – vegetarian
You’ll need:
For the sauce:
- 3 Tbsp gluten free sweet chili sauce (I used Thai Kitchen)
- 3 Tbsp gluten free tamari
- 1 lime
- For the dish:
- 1 Spaghetti Squash 2 Tbsp toasted sesame oil
- 1 bunch green onions, chopped – 1/3 cup set aside for topping
- 4 cloves garlic, chopped
- 2 eggs, whisked
- 3 carrots, coarsely shredded
- 1 red pepper, thinly sliced
- Bean Sprouts for topping
- Chopped fresh cilantro for topping
- ½ cup roasted salted peanuts, chopped for topping
- Additional Limes for topping
Start by roasting your spaghetti squash. My preferred method: Preheat oven to 425 degrees. Cut the top off of your spaghetti squash, then cut in half. Remove the seeds. Using a cookie sheet with sides, fill the cookie sheet with a bit of water. Place the spaghetti squash cut-side-down onto the cookie sheet and bake for 45 minutes. Once baked, let it cool before scraping out the “noodles” with a fork.
While your spaghetti squash is baking, prep you veggies! Chop the green onion and garlic; slice your red pepper; grate the carrots; and get your toppings ready. Prepare your sauce and set it aside.
When you have about 5 minutes left on your spaghetti squash, heat 2 tbsp. sesame oil in a large skillet over medium-low heat. Add in the chopped green onion and garlic, stirring and sautéing for about 1 minute. Add in the carrots and red pepper and continue sauteeing for 5-8 minutes, stirring occasionally. While this is cooking, it’s a great chance to get your spaghetti squash noodles ready.
After your veggies have sauteed and gotten a bit of color, add the two eggs whisked, stirring well to redistribute the eggs throughout the entire dish. Add in the spaghetti squash and the sauce, stirring well. Let the dish cook for 2-3 minutes, allowing the flavors to meld.
Serve! Top with sprouts, cilantro, peanuts, and a squirt of lime.
Enjoy!