I'm loving the flavors of this Pad Thai, and since spaghetti squash seems healthier than rice noodles, this is a win in both the flavor and health departments. The peanuty, slightly tangy sauce is great with the chicken and vegetables.
Spaghetti Squash Pad Thai
Ingredients:
1 small spaghetti squash
2 chicken breasts, cut into bite-sized pieces
Salt, pepper, garlic powder
2 teaspoons canola or vegetable oil
1/2 white or yellow onion, sliced thinly
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
1 cup shredded carrots or baby carrots sliced thinly
3 eggs, optional
For the sauce:
3 tablespoons soy sauce
2 tablespoons natural peanut butter
2 tablespoons rice vinegar
2 tablespoons grated ginger
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
Small splash of sriracha or cayenne pepper sauce
Juice from 1/2 of a lime, or 1 packet True Lime powder
Peanuts, for garnish
Cilantro, for garnish
Directions:
1. Preheat oven to 400 degrees. Cut spaghetti squash in half. Remove seeds. (Line baking sheet with foil, if desired.) Place cut side up on baking sheet and roast 25-30 minutes, or until it feels tender when tested with a fork. Try not to overcook and make it mushy. Allow to cool slightly. Remove squash strands from shell. Stir with fork to break up large clumps and to separate into strands.
2. Blend or whisk all sauce ingredients. Set aside.
3. Season chicken pieces liberally with salt, pepper, and garlic powder. Put oil in a large skillet and heat over medium-high heat. Add chicken pieces to a hot pan in a single layer. Let sit undisturbed for 2-3 minutes to brown slightly. Flip and cook another 2 minutes, or until cooked through. Remove chicken to a plate and set aside.
4. If pan seems too dry, add another splash of oil. Add onion. Cook 1-2 minutes. Add bell peppers and carrots. Cook 1-2 minutes, or until crisp-tender. Remove vegetables from pan, or push to the side. Scramble the eggs, if using.
5. Stir in spaghetti squash strands. Add sauce and toss well to combine. Stir the chicken back in. If desired, garnish with chopped peanuts and cilantro.
Source: adapted from Lillie Eats and Tells
