PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY
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
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
PAD THAI WITH SPAGHETTI SQUASH
Inspired by a recipe I found on Allrecipes.com, I created this spaghetti squash Pad Thai recipe using my favorite ingredients. It takes less than 30 minutes of active prep time.
Provided by JenFR
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 45.5 g, Cholesterol 93 mg, Fat 43.9 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 7.6 g, Sodium 427.4 mg, Sugar 4.7 g
SPAGHETTI SQUASH PAD THAI
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
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
SPAGHETTI SQUASH CHICKEN PAD THAI
Pad Thai is one of my favorite dishes to order out and I've been dying to make my own. I modified the traditional dish by using spaghetti squash instead of rice noodles and and Thai peanut sauce instead of Pad Thai sauce.
Provided by TinaVee43
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE SQUASH:.
- (You can do this part a day/days ahead).
- Preheat the oven to 375 °F.
- Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
- Line baking sheet with parchment paper.
- Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
- Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
- FOR THE REST:.
- Pound the chicken to ½ inch thickness and chop into bite-sized pieces.
- Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
- Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
- Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
- Add the onions and cook until slightly soft, about 2 minutes.
- Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
- Top with peanuts.
Nutrition Facts : Calories 203.9, Fat 13.1, SaturatedFat 2.8, Cholesterol 116.2, Sodium 224.1, Carbohydrate 10.3, Fiber 0.8, Sugar 1.7, Protein 12.4
MY AMAZING SPAGHETTI SQUASH CHICKEN PAD THAI
I am constantly receiving requests for more spaghetti squash recipes, but if you are like me? I can only eat so much of it the typical way, with marinara sauce. I like that it is healthy alternative to pasta, but I get sick of spaghetti squash quickly. So I spent time experimenting with a few of my different recipe ideas and this has to be my favorite one so far (other than my squash cakes with avocado dipping sauce). My spaghetti squash chicken pad Thai may not have all the ingredients of the 'traditional dish', but it is so DANG GOOD. This recipe is low in calories, high in protein and gluten free (if you use GF soy sauce) so you can't go wrong. Don't let the number of ingredients scare you, this is an easy recipe. If you like pad Thai you're gonna FLIP! Just wait til you try it...I really nailed this recipe!
Provided by Casey.Company
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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).
Nutrition Facts : Calories 206.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 65.8, Sodium 600.2, Carbohydrate 12.6, Fiber 0.8, Sugar 4.7, Protein 28.9
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RECIPE: SPAGHETTI SQUASH PAD THAI - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
- Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.
- Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.
- Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.
- Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)
SPAGHETTI SQUASH PAD THAI RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Spaghetti Squash RecipesCalories 323 per servingTotal Time 35 mins
- Place squash, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
- Meanwhile, combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
- Set a 14-inch flat-bottom carbon-steel wok or large nonstick skillet over medium-high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set, 30 to 60 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.
- Swirl the remaining 2 tablespoons oil into the wok (or pan). Add bell pepper and scallions; cook, stirring occasionally, until the vegetables are soft, 2 to 3 minutes. Add the squash and garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add bean sprouts and the vinegar-fish sauce mixture; toss until heated through, 1 to 2 minutes. (If using a skillet, it will be full; stir carefully.)
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