Pad Thai Spaghetti Squash Recipe By Tasty Recipes

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

Ingredients

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

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

Ingredients

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

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