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Pad Thai Spaghetti Squash

by Merle O'Neal featured in Spaghetti Squash 4 Ways

Inspired by cookingclassy.com

Ingredients

for 2 servings

Squash

  • 1 spaghetti squash
  • 2 tablespoons
    olive oil
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper

Filling

  • 1 cup
    diced cucumbers
  • 1 cup
    sliced carrot (120 g)
  • 1 cup
    diced bell pepper (100 g)
  • ½ cup
    chopped green onions (75 g)
  • ½ cup
    diced onion (75 g)
  • ½ cup
    roasted peanut
  • ¼ cup
    fresh cilantro, chopped (10 g)

Peanut Sauce

  • ¼ cup
    warm water (60 mL)
  • 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 (120 g)
  • 1 tablespoon
    fresh ginger, peeled and minced
  • 1 tablespoon
    garlic, minced

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Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. 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.
  3. 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.
  4. 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.
  5. Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality.
  6. 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.
  7. Enjoy!
 

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