Spaghetti Squash Pad Thai


A simple and delicious twist on Pad Thai that brings a whole new flavor to your weekly meals. The best part about this recipe is that you just use what veggies you have, so it always tastes different and doesn’t add an extra trip to the grocery store.

4 cups cooked spaghetti squash
2 chicken breasts, or 2 boneless pork chops, or 4 chicken tenders, or extra firm tofu (drained)
Veggie assortment as much or as little as you want (broccoli, cauliflower, carrots, peas, peppers, cabbage,  onion, etc)
2 eggs
1inch Ginger root minced (or 1 tablespoon ground ginger spice)
1 clove garlic minced

1 tablespoon Peanut butter (or alternative nut butter if necessary)
1 tablespoon Soy sauce (I use Braggs Aminos)
2 tablespoons Fish sauce
1 tablespoon Honey
1 tablespoon water to thin

Garnish with a pinch of red pepper flakes, crushed peanuts, cilantro, spring onion etc

Coaching: Cook the spaghetti squash. Slice horizontally into 3, add a few spoons of water to the bottom ofa cookie tray, and place in the oven for 30minutes at 400.  Deseed and scrape out of skins using a fork to separate once cooled enough to handle. While the squash is cooking, combine all the sauce ingredients in a microwave safe bowl and microwave for 30seconds. Stir vigorously with a fork to incorporate everything into a smooth mixture. Add chicken or tofu to a medium hot large skillet or wok and cook in oil for 3minutes each side or until cooked. Remove the protein and set aside. Throw in veggie assortment to the pan and turn down the heat (you may need a little oil or water to keep it from sticking).  Sautee veggies, and then remove to the plate with the protein. Next, scramble your eggs, then set aside. Lastly, add the ginger root and garlic to the pan with a little oil for 30seconds, add the spaghetti squash tendrils and sauce and cook for 3minutes until warm and the squash is a glowing yellow. Toss all the cooked ingredients from the side into the pan and combine. Serve with any of the garnishes you desire. *Serves 2