Pad Thai Spaghetti Squash Recipe By Tasty Food

PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY

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!

SPAGHETTI SQUASH PAD THAI

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.

SPAGHETTI SQUASH CHICKEN PAD THAI

Steps:

• FOR THE SQUASH:.
• (You can do this part a day/days ahead).
• Preheat the oven to 375 °F.
• Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
• Line baking sheet with parchment paper.
• Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
• Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
• FOR THE REST:.
• Pound the chicken to ½ inch thickness and chop into bite-sized pieces.
• Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
• Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
• Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
• Add the onions and cook until slightly soft, about 2 minutes.
• Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
• Top with peanuts.