Spaghetti Squash Pad Thai
This month I would like to talk about one of my favorite foods to eat and cook with – spaghetti squash. Spaghetti squash is actually considered a fruit because it has seeds inside. When cooked in the oven and then scraped with a fork it really does taste like spaghetti! One cup of spaghetti squash is only 42 calories and 10 grams of carbs! It is full of vitamin C, potassium and vitamin B. It is a great substitute for pasta in any of your favorite Italian dishes. I love this because if I am craving a pasta dish I can make it with spaghetti squash and not feel guilty. Here is my recipe for spaghetti squash pad thai, which is a favorite in my household.
SPAGHETTI SQUASH PAD THAI
(serves about 8 people and is about 400 calories per 1 cup serving)
1 medium to large spaghetti squash
olive oil to taste
1/4 tsp. of salt
3/4 cup peanut butter
1 cup of water
2 tbsp. sriracha
1 tsp. soy sauce
1 tbsp. rice wine vinegar
Finely chopper chives of scallions
Fresh snap peas or pea shoots (optional)
Squeeze of lime
1. Preheat the oven to 400 F
2. In a large baking pan, fill the pan with a half inch of water. Cut the spaghetti squash in half, seed them and place the two halves face down in the water. Drizzle a little olive oil on top
3. Cook at 400 F for about 1 hour until you can easily poke a fork through the squash.
4. With a fork, scrape the inside of the squash until it shreds like spaghetti. If this does not happen easily, the squash may need another 15 minutes in the oven.
5. To make the sauce: combine the peanut butter, water, sriracha, soy sauce, rice wine vinegar and finely chopped scallions.
6. Finally, in a hot skillet combine the sauce with the spaghetti squash. Add sautéed snap peas or pea shoots if you like. Squeeze a bit of lime on top and add chopped roasted peanuts.