Updated: Apr 6
Pad Thai Spaghetti Squash: Makes 8 servings INGREDIENTS:
SQUASH • 3 cups spaghetti squash • 4 teaspoons olive oil • 1 teaspoon salt • 1 teaspoon pepper FILLING • 5 ½ ounces cucumber, peeled and quartered • 1 cup bell pepper, diced • ½ cup green onion, chopped • ½ cup green onion, diced • ¼ cup fresh cilantro, chopped PEANUT SAUCE • ¼ cup water • 3 tablespoons soy sauce • 1 tablespoon sesame oil • 1 packet non-calorie sweetener • 2 tablespoons fresh lime juice • 2 tablespoons sriracha • ½ cup PB2 • 1 ½ tablespoons fresh ginger, peeled and minced • 1 tablespoon garlic, minced • 1/3 ounce peanuts, crushed, to serve DIRECTIONS:
1 Preheat oven to 400ºF (200ºC). 2 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. 3 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. 4 Meanwhile, combine water, soy sauce, sesame oil, lime juice, packet of sweetener, Sriracha, PB2, ginger, and garlic in a bowl, stirring to combine. 5 Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. 6 In a bowl combine “spaghetti” with cucumber, peppers, green onions, cilantro, and sauce. Add mixture back to the hollowed out spaghetti squash halves. 7 Serve in the squash, and top garnish with cilantro and peanuts. Remember to add protein to complete this healthy meal!
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