SPAGHETTI SQUASH PAD THAI
One of my favorite
foods is Pad Thai. I found the recipe I often used in Family Fun, a magazine
for parents and kids. I thought it was pretty nutritious until I saw the
numbers on the rice noodles. So I considered what would work instead. (For
years we've been using French cut green beans instead of spaghetti when serving
spaghetti and meatballs so I know pasta can be replaced). I came up with spaghetti squash. So I tried it today and we loved it. All the
taste without the empty carbs.
Ingredients:
1 medium sized spaghetti squash,
split, seeds removed and brushed inside with olive oil
1/4 cup Asian fish sauce
2 T. sugar (optional)
2 T. tamari sauce
1/2 t. dried red chili flakes
1 egg lightly beaten
3 T. olive oil
1 large clove garlic chopped
1/4 lb. chicken cut into bite
sized pieces
1/4 lb. shrimp peeled and cut
into bite sized pieces
1 c. shredded carrot
2 c. fresh bean sprouts, rinsed
and drained
juice of 1 lime
chopped peanuts (optional)
Preparation:
Roast squash cut side down on baking sheet in 400 degree
oven for 40 minutes.
Meanwhile get everything else prepped to assemble.
In a small bowl stir together fish sauce, sugar, tamari, and
chili flakes. Set aside.
Heat 1 Tbl of the oil in wok or large skillet. Add the egg and cook until no longer runny.
Transfer to plate.
Swirl another Tbl of oil in pan and saute garlic until it
flavors the oil. Add the chicken and cook until it changes color; push to the
outside and add the shrimp to the center and cook until they have changed
color. Add the carrot to the center and cook everything a couple more minutes.
Scoop all this out onto a plate and add the third Tbl of oil to the pan. If
you've timed this right, the squash will be done by now and you've used a fork
to pull the squash into strands. Spread the squash in the pan and cook for a
minute and then flip the whole mass over and brown a little on the other
side. Pour the sauce mixture around the
sides of the pan. Add the chicken, shrimp, carrot mixture, the egg, bean sprouts,
and scallions. Gently toss and heat through. Sprinkle with lime juice and
chopped peanuts. Serves 3-4.
