SPAGHETTI SQUASH PAD THAI

I LOVE Pad Thai. I also LOVE spaghetti squash and until recently, I forgot that it was a thing (even though I used to make it allll the time). I found this recipe on Facebook, but modified it a little to make it a tad healthier and less calorie dense (because as much as I'd love to eat a half a cup of peanut butter, that's just not going to happen.

Noodles:

To cook a spaghetti squash in the microwave, puncture multiple holes in the squash and throw it in the microwave for 8-10 min (until skin is softer). Let it cool, cut it in half, remove the seeds, and run a fork over the insides to create the noodles.

Peanut Sauce:

  • 1/4 Cup (or a little less) Peanut Butter (all natural- look at the ingredients and make sure it's ONLY peanuts)
  • 1/4 Cup Coconut Aminos (soy sauce substitute)
  • Grated Fresh Ginger
  • 2 tbsp Honey
  • Lime Juice
  • Sriracha (to taste for spiciness- I used 2 heaped tbsp)
  • Minced Garlic

Combining:

Sauteé garlic, onion, and red pepper. Combine these, the noodles, and the sauce in a bowl and stir everything until it's completely covered in the sauce. I'd suggest throwing it in a big pot on the stove as well to make sure it's all still warm. Serve in bowls topped with chopped peanuts, cilantro, and green onion!

This makes two servings, enjoy!!

Eric Lipinski