Spaghetti Squash Pad Thai

Here’s something that I rarely ever say about my own cooking: This dish is AMAZING!

I know if a recipe is “good” or not, but I’m usually too much of a self-critic to gauge just how good one might be. This is why I’ve learned to always have taste testers around who will give me honest feedback. This means it was a pretty big deal when took a bite after pulling this Spaghetti Squash Pad Thai off the stovetop and thought, “This is the best thing I’ve cooked ever in a long time.”

The ingredient list is a tad longer than I’d like, so I’m hoping to figure out how to pare it down without taking away flavor this summer. In the meantime, I’m sharing this quick dish that you can toss just about any protein into. I recommend cooking the spaghetti squash earlier in the day (maybe even forgetting about it cooking in the microwave for a few hours like I did) or the day prior to keep prep simple.

Are you fan too? Let me know if you make it and what you think!

Serves 4

Stir in sautéed shrimp, tofu, cooked chicken or steak during the last two minutes or cooking to boost protein and make this a complete main dish. In a pinch, I used used chopped leftovers of my Best (and Easiest) Grilled Chicken, and it was amazing! I promise that you can’t go wrong with any variation.

Ingredients

3/4 cup lower-sodium chicken broth

3 Tbsp peanut butter

1 Tbsp lower-sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp fish sauce

1 Tbsp oyster sauce

2 tsp fresh grated ginger (or ½ tsp dried)

1 tsp cornstarch

2 tsp sesame oil

3 cups broccoli slaw

4 cups cooked spaghetti squash strands

1/3 cup chopped green onions

Coarsely chopped peanuts (optional)

Method

1. In a small saucepan, combine first 7 ingredients (broth through ginger). Bring to a boil over medium-high heat. Whisk in cornstarch; cook 2 to 3 minutes or until thickened.

2. Heat sesame oil in a large skillet over medium-high heat. Add broccoli slaw; saute 3 minutes. Add squash strands and peanut butter sauce, gently stirring to combine all ingredients. Cook 2 minutes or until hot throughout. Stir in/sprinkle with green onions. Top with coarsely chopped peanuts if desired.

Nutrition

Per Serving:

174 Cal | 9g Fat, 1g Sat Fat | 6g Protein | 18g Carb, 4.5g Fiber, 6g Sugar (0g Added Sugar) | 813mg Sodium

Spaghetti Squash Pad Thai