Working on healthier choices for pasta besides the rice pasta we normally use. Thanks to the Paleo-craze, I’ve been seeing lots of recipes using spaghetti squash so – here’s my first try!
First for the spaghetti squash: Piece the whole squash all the way around. OK – this is not easy so it really is more STAB the squash, so be careful. Microwave on high for 10-15 minutes, rotating the squash halfway through the cooking. It will be Very hot, let the squash sit for a few minutes before removing from the microwave. There will be hot liquid (remember stabbing the squash?), use oven mitts or a thick towel when moving the squash. The squash should now be easy to cut open but remember it IS hot and there could be steam. Once it is cut open, remove the seeds then start scooping out the spaghetti squash. Try tasting it to see if it is cooked but you will be sautéing it so that should finish the cooking process, just make sure to add a little more time to the sautéing process to finish cooking, if necessary. Spread the cooked squash out on a plate so it can cool and dry a bit.
Easy Pad Thai (inspirational recipe) sauce: Combine 2 Tbsp brown sugar, 2 Tbsp fresh lime juice, 3 Tbsp low sodium soy sauce, and 2 tsp sriracha sauce (or to taste).
In 2 tsp olive oil – sauté the white portion of 3 green onions (reserve the “green” portion), chopped, and 1 garlic clove, minced, for approximately 30-seconds.
Two large eggs, lightly beaten – add to the green onion / garlic mixture.
Once the eggs are just about set, remove to a plate.
Add the green portion of the green onions and the squash noodles to the pan and sauté for 3-4 minutes – check the doneness of the squash.
Then add in the sauce. Combine thoroughly.
Add in the eggs and break up as combining.
Mix in 1/2c fresh cilantro.
Finally add in 1/4c chopped roasted peanuts.
Notes: The spaghetti squash does not really “soak up” the sauce so it was soupier than I wanted but the flavor was excellent. Next time I will thicken the sauce with a cornstarch mixture, I think that will work.