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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spaghetti Squash Pad Thai Recipe

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This recipe for Spaghetti Squash Pad Thai is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spaghetti squash
1/2 rotisserie chicken, shredded (optional)
1 large onion, sliced
4 eggs
1/3 c cashews, chopped (optional)
1/4 c green onions, chopped
1 carrot sliced
snap peas chopped into bite size pieces
olive oil
coconut oil (optional)
red pepper flakes (optional)
kosher salt

thai peanut sauce
21/2 tsp minced garlic (use jarred)
1/2 - 1 bunch cilantro depending on taste
1/4 c crunchy peanut butter
1/4 c low sodium soy sauce
21/2 Tbsp sugar
1/2 c mayonaise
Directions:
Directions:
Preheat oven to 425 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Brush squash with olive oil and sprinkle with salt. Place squash on baking sheet lined with foil and bake for approximately 45 minutes. Once squash is cool enough to handle, use fork to remove from shell.

While squash is baking, in medium frying pan, caramelize onion (use choice of oil - coconut oil works great). Once onions are carmelized, add eggs to pan and scramble. Remove eggs and onions from pan and set aside.

To the same pan used to cook eggs and onions, add carrots and peas and cook slightly. Add chicken and stir to heat. Add spaghetti squash, onions, eggs, cashews, green onions, and peanut sauce to chicken & veggies. Toss to coat. Sprinkle with red pepper flakes if desired.

 

 

 

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