With the official start of Spring just a few days away, it is finally time to start getting things growing for my summer gardens. I start many of my vegetable & flower plants from seeds. The area in front of the kitchen slider turns into a plant nursery, being the sunniest part of the house. The planting and care of all the little sprouts takes work, but I enjoy doing it and the rewards from the gardens are worth the effort. One of the plants that gets space in my vegetable garden is spaghetti squash.
Spaghetti squash is a good alternative to carbohydrate loaded spaghetti for those looking to cut back. No, it doesn’t taste quite the same as real spaghetti made from flour and water. I’m okay with that. In this dish, it adds another dimension that enhances the usual flavors of Pad Thai, a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is thought that Pad Thai was introduced to Thailand by Vietnamese traders in ancient times. The dish was made popular in the 1930s by the Thai government as part of a campaign to promote Thai nationalism and to reduce domestic rice consumption so there would be more rice to export. That was a move that benefited the rest of the world, too.
Spaghetti Squash Pad Thai (adapted from fitnessmagazine.com)
Makes: 4 servings Prep 35 mins Total Time 1 hr 25 mins
INGREDIENTS
- 1 small spaghetti squash (1.5 to 2 pounds)
- zest & juice of 1 lime
- 1 1/2 tablespoons rice vinegar
The soy sauce and anchovy can be replaced by 1 1/2 tablespoons of fish sauce.
- 1 tablespoons soy sauce
- 1 finely minced anchovy fillet
- 2 tablespoons sugar
- 1/2 jalapeno, minced
- 1 tablespoon water
- 1 tablespoon canola oil
- 1 pound thinly sliced green cabbage, about 3 cups
- 12-16 ounces cubed, cooked chicken
- 4 large eggs, whisked
- 1/2 cup peanuts, chopped
- 1/2 cup cilantro, chopped
DIRECTIONS
Preheat the oven to 375°. Cut the squash in half and scrape out the seeds. Brush the cut halves with olive oil and season with salt and pepper. Put the squash, cut side down on an oiled, rimmed baking sheet for about 45 minutes, or until it is tender when pierced.
Lightly season the spaghetti squash before roasting it.
Whisk together the lime zest & juice, vinegar, soy sauce, anchovy fillet, sugar, jalapeno and water in a small saucepan. Bring it to a simmer, keeping it warm over low heat and whisking it occasionally.
Heat the oil in a large skillet over medium-high heat. Add the cabbage and sauté it for 1 minute. Stir in the chicken and cook, stirring occasionally, for about 3 minutes. Reduce the heat to low and pour in the eggs. Let it sit for 30 seconds, then stir constantly until the eggs are just cooked, about 2 minutes more. Turn off the heat.
The spaghetti squash is incorporated last.
Using a fork, scrape the squash from the shell. Place the strands in a large bowl and gently untangle them with a fork. Transfer the squash to the skillet and fold it into the egg mixture. Drizzle it all with the sauce, stirring to incorporate it. Serve in a large bowl and garnish the dish with the peanuts and cilantro.
Pad Thai is a favorite in our house.
This is a light and great tasting dish! ~Linda
Spaghetti Squash Pad Thai (adapted from fitnessmagazine.com)
Makes: 4 servings Prep 35 mins Total Time 1 hr 25 mins
INGREDIENTS
- 1 small spaghetti squash (1.5 to 2 pounds)
- zest & juice of 1 lime
- 1 1/2 tablespoons rice vinegar
- 1 tablespoons soy sauce
- 1 finely minced anchovy fillet
- 2 tablespoons sugar
- 1/2 jalapeno, minced
- 1 tablespoon water
- 1 tablespoon canola oil
- 1 pound thinly sliced green cabbage, about 3 cups
- 12-16 ounces cubed, cooked chicken
- 4 large eggs, whisked
- 1/2 cup peanuts, chopped
- 1/2 cup cilantro, chopped
DIRECTIONS
Preheat the oven to 375°. Cut the squash in half and scrape out the seeds. Brush the cut halves with olive oil and season with salt and pepper. Put the squash, cut side down on an oiled, rimmed baking sheet for about 45 minutes, or until it is tender when pierced.
Whisk together the lime zest & juice, vinegar, soy sauce, anchovy fillet, sugar, jalapeno and water in a small saucepan. Bring it to a simmer, keeping it warm over low heat and whisking it occasionally.
Heat the oil in a large skillet over medium-high heat. Add the cabbage and sauté it for 1 minute. Stir in the chicken and cook, stirring occasionally, for about 3 minutes. Reduce the heat to low and pour in the eggs. Let it sit for 30 seconds, then stir constantly until the eggs are just cooked, about 2 minutes more. Turn off the heat.
Using a fork, scrape the squash from the shell. Place the strands in a large bowl and gently untangle them with a fork. Transfer the squash to the skillet and fold it into the egg mixture. Drizzle it all with the sauce, stirring to incorporate it. Serve in a large bowl and garnish the dish with the peanuts and cilantro.