Spaghetti Squash Pad Thai
"....while visions of organic spaghetti squash danced in their heads..." Just me? If you've never had a spaghetti squash, it's a long yellow oval of a squash, and when it's cooked, the insides shred into strands like....well....spaghetti. Most common recipes involve marinara sauce, but today we are switching things up stir-fry style with a 30 minute meal- Spaghetti Squash Pad Thai.
If you've ever cooked spaghetti squash, I'm sure you're wondering how I'm going to conquer this task in under 30 minutes when roasting the squash could take up to a full hour- but we are steaming it in the microwave today. Pro Tip: Pierce the edges of the squash like the picture below, in a line, all the way around the squash, microwave for 4 minutes. Remove (with a towel or oven mitts because it will be hot), and you'll easily be able to insert your knife in these marks and cut the squash in half with ease. Transfer the squash back into the microwave for 9 more minutes, and then you have an easily shreddable squash, ready to use in this recipe. Don't forget to scoop the seeds out before you shred! Let's do it.
Spaghetti Squash Pad Thai Serves 2
Ingredients 1 Perfectly Imperfect Spaghetti Squash, Steamed & Shredded, about 2-3 cups. 1.5 cups diced chicken, diced tofu or shrimp 2 eggs, beaten 2 Tablespoons dry roasted peanuts, chopped 2 Tablespoons fresh cilantro 1 lime, cut in half Sauce 1/4 cup reduced sodium soy sauce, or coconut aminos 1/4 cup creamy peanut butter 1/4 cup veggie or chicken stock 1 Tablespoon fish sauce (optional) 1 Tablespoon rice wine vinegar 1 clove garlic, minced 1 tsp. red chili flake (if you like a little heat) 1 lime, juiced
Directions 1. While your spaghetti squash is microwaving, sauté your diced protein in a skillet until cooked through, set aside in a separate bowl. 2. Mix ingredients for sauce, set aside. 3. Once squash is cooked through and shredded into spaghetti strands, add to skillet and sauté for 2-3 minutes over medium high- to remove additional moisture, and give a little crispy texture. Make a well in the middle of the pan and pour your eggs in, allowing them to scramble into chunks. 4. Add protein back into pan, reduce heat to medium, and cover the mixture with sauce, stirring until everything is coated in sauce. Keep stirring, allowing the Pad Thai to cook for 2-3 more minutes. 5. Transfer to serving bowls and garnish with half a lime each, a sprinkle of peanuts, and a sprinkle of cilantro. Enjoy!
We hope you love this recipe as much as we do, and hope it makes its way to your table this week! Be sure to tag us in your food photos on instagram, @perfectlyimperfectproduce, so we can share them, and keep up with your foodie journey! Thanks for another great week!
