Pad Thai With Spaghetti Squash Food

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PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY



Pad Thai Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, diced cucumbers, sliced carrot, diced bell pepper, chopped green onions, diced onion, roasted peanut, fresh cilantro, warm water, soy sauce, sesame oil, honey, fresh lime juice, sriracha, creamy peanut butter, fresh ginger, garlic

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 20

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup diced cucumbers
1 cup sliced carrot
1 cup diced bell pepper
½ cup chopped green onions
½ cup diced onion
½ cup roasted peanut
¼ cup fresh cilantro, chopped
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey, or agave
2 tablespoons fresh lime juice
1 tablespoon sriracha
½ cup creamy peanut butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced

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!

Nutrition Facts : Calories 1162 calories, Carbohydrate 94 grams, Fat 81 grams, Fiber 18 grams, Protein 35 grams, Sugar 48 grams

MY AMAZING SPAGHETTI SQUASH CHICKEN PAD THAI



My AMAZING Spaghetti Squash CHICKEN PAD THAI image

I am constantly receiving requests for more spaghetti squash recipes, but if you are like me? I can only eat so much of it the typical way, with marinara sauce. I like that it is healthy alternative to pasta, but I get sick of spaghetti squash quickly. So I spent time experimenting with a few of my different recipe ideas and this has to be my favorite one so far (other than my squash cakes with avocado dipping sauce). My spaghetti squash chicken pad Thai may not have all the ingredients of the 'traditional dish', but it is so DANG GOOD. This recipe is low in calories, high in protein and gluten free (if you use GF soy sauce) so you can't go wrong. Don't let the number of ingredients scare you, this is an easy recipe. If you like pad Thai you're gonna FLIP! Just wait til you try it...I really nailed this recipe!

Provided by Casey.Company

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 spaghetti squash
1 lb lean ground chicken
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon dried basil
1 small onion, chopped
1 cup bean sprouts (optional) or 1 red bell pepper, chopped (optional)
1 tablespoon chopped peanuts (garnish) (optional)
2 tablespoons reduced sodium soy sauce (you can use GF)
1/4 cup chicken broth
1 tablespoon light brown sugar
1 tablespoon peanut butter
1 tablespoon rice vinegar
1 teaspoon hot sauce (2 tsp if you like it spicier)
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice (about half a lime)
2 teaspoons corn starch mixed with 1 tbsp water

Steps:

  • follow my Spaghetti Squash 101 steps: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created and remove seeds.
  • place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes.
  • while squash is cooking in microwave, whisk together your soy sauce, chicken broth, light brown sugar, peanut butter, rice vinegar, hot sauce, ground ginger, minced garlic, lime juice in a bowl and set sauce aside. Mix your corn starch with water and whisk into sauce.
  • chop your onion and red bell pepper (optional) and set aside. Spray stove-top wok pan (or large fry pan) with cooking spray and add your ground chicken, basil, pepper and salt and cook about 5 minutes. Add your onion and bell pepper stirring occasionally until meat is fully cooked.
  • remove inside of spaghetti squash from skin with fork and add into wok with cooked chicken. Toss in the bean sprouts (optional), sauce and top with chopped peanuts (optional).

Nutrition Facts : Calories 206.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 65.8, Sodium 600.2, Carbohydrate 12.6, Fiber 0.8, Sugar 4.7, Protein 28.9

SPAGHETTI SQUASH PAD THAI



Spaghetti Squash Pad Thai image

This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 20

1 small spaghetti squash, halved and seeded
1 ½ cups chicken broth
3 tablespoons peanut butter
1 tablespoon chile-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
¼ teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch
2 tablespoons olive oil
1 (12 ounce) package broccoli coleslaw mix
1 zucchini, diced
1 red bell pepper, diced
½ cup sliced green onions
¼ cup chopped fresh cilantro
2 cubed cooked chicken breasts

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.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g

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