Mmm… I love pad thai, but wanted to make a healthier version. Hence the spaghetti squash! I love the taste and texture of this delicious meal. It makes 4-6 servings, so hello leftovers and lunch tomorrow!
- 1 medium-sized spaghetti squash
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 carrot, peeled and shredded
- 1/2 red pepper, sliced
- 4 cloves garlic, minced
- 2 eggs
- 2 Tbsp. peanut oil
- 3 Tbsp. sweet chili sauce
- 3 Tbsp. soy sauce
- 1/2 lime
- 1/2 cup roasted peanuts, crushed
- 1 chicken breast, cooked and cut into bite-sized pieces
- Preheat oven to 400F. Cut the spaghetti squash in half, lengthwise. Spoon out seeds and sprinkle cut sides with olive oil. Place squash on baking sheet with cut side down and roast for about 45 minutes, until tender. Set aside until cool enough to handle. Use a fork to scrape out the “spaghetti” and place into colander to drain for about 10 minutes.
- Meanwhile, beat together eggs in a small bowl.
- In another small bowl, create the sauce by mixing together the sweet chili sauce, soy sauce and lime juice.
- When squash is ready, heat peanut oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 45 seconds. Pour in eggs and scramble until almost cooked. Add red pepper, carrot, chicken and squash noodles. Add a few pinches of salt and toss together. Add sauce and stir until coated. Cook for about 2 minutes, until vegetables are heated through.
- Garnish with crushed peanuts, cilantro and green onions.