Spaghetti Squash Pad Thai
Ingredients:
1 medium spaghetti squash
2 tbsp olive oil
2 cloves garlic, minced
1 medium carrot, julienned
1 red bell pepper, sliced
1 cup shredded cabbage
2 eggs, scrambled optional for vegetarian version
1/4 cup peanut butter
2 tbsp tamari or soy sauce
1 tbsp lime juice
1 tsp brown sugar
1/4 cup cilantro, chopped
1/4 cup chopped peanuts
Lime wedges, for garnish
Salt and pepper, to taste
Instructions:
1 Preheat the oven to 400F 200C.
2 Slice the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
3 Place squash halves cut side down on a baking sheet and roast for 30-40 minutes, until tender. Use a fork to scrape the flesh into spaghetti-like strands once done.
4 While the squash roasts, heat olive oil in a skillet over medium heat. Sauté garlic, carrot, bell pepper, and cabbage for 3-4 minutes until tender.
5 Add scrambled eggs if using and cook for another 2-3 minutes, then remove from heat.
6 In a small bowl, whisk together peanut butter, tamari or soy sauce, lime juice, and brown sugar to create the Pad Thai sauce.
7 Toss the spaghetti squash strands with the cooked vegetables and sauce. Stir in fresh cilantro and chopped peanuts.
8 Serve with lime wedges for extra flavor and enjoy!
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