Pad Thai With Spaghetti Squash Recipes
PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, diced cucumbers, sliced carrot, diced bell pepper, chopped green onions, diced onion, roasted peanut, fresh cilantro, warm water, soy sauce, sesame oil, honey, fresh lime juice, sriracha, creamy peanut butter, fresh ginger, garlic
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400ºF (200ºC).
- 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.
- 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.
- Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
- Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
- In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
- Enjoy!
Nutrition Facts : Calories 1162 calories, Carbohydrate 94 grams, Fat 81 grams, Fiber 18 grams, Protein 35 grams, Sugar 48 grams
PAD THAI WITH SPAGHETTI SQUASH
Inspired by a recipe I found on Allrecipes.com, I created this spaghetti squash Pad Thai recipe using my favorite ingredients. It takes less than 30 minutes of active prep time.
Provided by JenFR
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork.
- Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate.
- Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch.
- Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 45.5 g, Cholesterol 93 mg, Fat 43.9 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 7.6 g, Sodium 427.4 mg, Sugar 4.7 g
SPAGHETTI SQUASH PAD THAI
This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g
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- Cook spaghetti squash according to instructions here. You can use avocado oil instead of olive oil to reduce the number of different ingredients.
- Whisk together the sauce ingredients. (If you're including the optional peanut butter, you'll need to blend it in a blender instead.) Set aside.
- When the spaghetti squash is done cooking, use a fork to release the strands. Cover to keep warm and set aside.
- Heat 2 tablespoons avocado oil in a large wok over medium-high heat. Add the minced garlic and saute for about 30 to 60 seconds, until fragrant.
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- Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
- In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
- To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
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- Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.
- Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.
- Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.
- Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)
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- Prepare the Pad Thai Sauce. Combine brown sugar, fish sauce, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, and red pepper flakes (if using) in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer). It should yield about 8 tablespoons of sauce.
- Meanwhile, preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
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- Place squash on a parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.
- To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
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- Place squash, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
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- Swirl the remaining 2 tablespoons oil into the wok (or pan). Add bell pepper and scallions; cook, stirring occasionally, until the vegetables are soft, 2 to 3 minutes. Add the squash and garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add bean sprouts and the vinegar-fish sauce mixture; toss until heated through, 1 to 2 minutes. (If using a skillet, it will be full; stir carefully.)
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- Allow squash rings to cool for about 15 minutes, then peel the skin away and use a fork to separate the strands.
- While squash is roasting, make the chili almond sauce by adding all ingredients into a blender or food processor. Process until smooth and set aside.
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- Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of olive oil on the insides of each half.
- Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.
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- Preheat oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut side with olive oil and place face down on a baking sheet. Bake for about 45 minutes, until you can stick a knife into the skin easily.
- When the squash is done, remove from the oven and let it cool for about 5-10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Transfer the squash to a colander for about 10 minutes to drain off some of the excess moisture.
- In the meantime, prepare the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Put over low heat to warm. Don't let it come to a boil, just keep it warm while you are cooking the rest of the meal.
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- Preheat the oven to 400 degrees F. Chop the tip and tail off of the spaghetti squash cut in half lengthwise. Remove the seeds and innards with a spoon. Drizzle 1 tablespoon of coconut oil or olive oil over each half and rub into the flesh so that the whole surface is coated. Sprinkle with salt and pepper and place cut-side down on a large baking sheet. Bake for 45 to 55 minutes, until spaghetti squash strings release easily when scraped with a fork. Allow squash to cool before using a fork to scrape from one end of the squash to the other, releasing spaghetti strings. Repeat with other half of the squash
- Add all of the ingredients for the sauce to a small blender and blend until smooth. Set aside until ready to use.
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Pad thai with spaghetti squash recipe. Learn how to cook great Pad thai with spaghetti squash . Crecipe.com deliver fine selection of quality Pad thai with spaghetti squash recipes equipped with ratings, reviews and mixing tips. Get one of our Pad thai with spaghetti squash recipe and prepare delicious and healthy treat for your family or ...
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