Spaghetti Squash Pad Thai 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.

MY AMAZING SPAGHETTI SQUASH CHICKEN PAD THAI

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).

PAD THAI WITH SPAGHETTI SQUASH

Steps:

• Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork.
• Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate.
• Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch.
• Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.