Email Link SMS X Search Clock Right Arrow

Pad Thai Spaghetti Squash

from the video Spaghetti Squash 4 Ways ▶︎

by Merle O'Neal

Inspired by cookingclassy.com

Ingredients

for 2 servings

Squash

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Filling

  • ½ large cucumber, peeled and quartered
  • 1 cup carrot, sliced
  • 1 cup bell pepper, diced
  • ½ cup green onion, chopped
  • ½ cup onion, diced
  • ¼ cup fresh cilantro, chopped

Peanut Sauce

  • ¼ cup water
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons honey, or agave
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sriracha
  • ½ cup creamy peanut butter
  • 1 ½ tablespoons fresh ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • peanut, crushed, to serve

Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. 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.
  3. 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.
  4. Meanwhile, combine water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a bowl, stirring to combine.
  5. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
  6. In a bowl combine “spaghetti” with cucumber, carrots, peppers, green onions, onions, peanuts, cilantro, and sauce. Add mixture back to the hollowed out spaghetti squash halves.
  7. Serve in the squash, and top garnish with cilantro and peanuts.
  8. Enjoy!
 
More like this
 
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now