This recipe was amazing- I am SO relieved that all the selections from our Meal Plan have been so yummy. Jenny Collier is wonderful! It’s a little scary when you commit to a month of recipes that you’ve never made before. I did take a moment to look through most- in order to plan which would take more time and therefore should be made on the weekend. While this recipe was easy to make, it did take some prep time, I was wishing we’d planned it for a weekend instead.
I prepped it while watching Knox and Jason play in the living room, it’s rare that he’s home early with us- so I thought I would get dinner started…. but sorta wished I was over there with them instead! It started innocently by turning the oven on to roast up the squash. I told myself, after bath/ bed for the baby– then I could easily finish the recipe and we’d eat in no time, it’d be nice to have squash ready. Then it sucked me in one ingredient at a time- I only needed to chop the onion and garlic and green onions… shred some carrots… mix the sauce in a bowl… then I would go play with them… then I saw the meat- “I could just get the shrimp peeled and deviened too…. then it would be so easy for later to cook everything”… and finally, ” well I should also chop up the chicken while I’m at it”. And then it was an hour gone and dinner was completely prepped, I had 20 good minutes before Knox was too tired to keep his head up, but we ate a great dinner.
I used a recipe as a base for this but altered everything for what I know and love about Pad Thai. We made our own peanut sauce for dipping as well- it was amazing. Finish with a bit of lime juice, and it’s perfection:
Spaghetti Squash Pad Thai
Makes 4 servings
30-45 minutes of prep for cooking squash and chopping ingredients
10-15 minutes of active cooking
Ingredients
2 medium-sized spaghetti squash
2 cloves garlic, crushed
1/2 red onion, chopped
4 carrots, shredded ( reserve some for serving)
1 bunch of scallions, chopped ( reserve some for serving)
10 large shrimps, diced
2 chicken breasts, diced
canola oil, for cooking
1 lime, ( for serving)
Sauce
1/4 cup Teriyaki Sauce
3 tbsp rice vinegar
1 tsp red pepper flakes
1 tsp ground garlic
1 tbsp peanut butter
Instructions
1. Preheat oven to 350 degrees
2. Cut spaghetti squash in half, scoop out the seeds, drizzle each flesh side with olive oil and season with salt and pepper. Place squash cut side down on a parchment lined cookie sheet. Roast in you preheated over for 45 minutes, until squash is fork tender, then set aside to cool before scooping out the squash “noodles” with a fork.
3. In a small bowl mix together sauce ingredients and set aside
4. In a large pan, heat 1 tbsp canola oil, and saute with your chopped garlic, red onion, carrots, and scallions (and any other veggies you like)
5. Once cooked down, add shrimp and chicken and cook for 5-8 minutes, until protein is cooked
6. Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine
9. Taste and adjust spices to desired liking*
To serve: Top with extra scallions, shredded carrots and a squeeze of lime. If you like it saucy add this Peanut Sauce as well: in a small bowl mix 2 tbsp Teriyaki Sauce, 2 tbsp peanut butter and enough rice vinegar, to smooth to desired consistency, using a fork to mix.
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