This dish was surprisingly good! I found it on the blog, Stuff We Ate. After a few small adjustments, this recipe made a healthy, very flavorful Thai dish that was definitely nice for a change.
My family was a little reserved when I made this dish--a little hesitant to try it and a little setback by its looks and use of spaghetti squash. Up until now, spaghetti squash has been a bit of a mystery to us. No doubt, we had heard of it, but we didn't know the reason behind the same. It literally shreds into a spaghetti-like consistency. I loved it, and it will probably be making much more of an appearance in my cooking from here on out.
In order for spaghetti squash to be shredded into strands of squash spaghetti, and used in recipes like this one, it must first be baked. To do so:
Cut it in half, lengthwise
Salt & Pepper flesh
Place halves, rind side up, on baking sheet
Bake at 350
Remove to cool
Shred with a fork
Ready to add to your recipes as a pasta substitute!
NOTE: Spaghetti squash is difficult to cut--if you're really having a hard time, consider microwaving it whole for about a minute or two to soften it.
Spaghetti Squash Chicken Pad Thai
1 large spaghetti squash, prepared as mentioned above
1 c. chopped bok choy
1 c. chopped carrots
1 small can water chestnuts, drained and sliced
1 t. minced garlic
3 diced chicken breasts
While spaghetti squash is cooling, saute chicken, carrots, bok choy, and garlic until cooked through. Season with salt and pepper, and add in water chestnuts. Set aside.
For the sauce:
1/2 c. chicken broth
3 T peanut butter
1.5 T rice vinegar
2 T soy sauce
1 T sriracha sauce (2 T if you like it spicy)
Whisk sauce ingredients together and pour into pan, heat until hot, bubbly, and smooth. Combine chicken/vegetable mixture and spaghetti squash in with sauce. Toss to coat everything. Check for taste--more soy sauce? more sriracha? Definitely top with garnishes!
dry roasted peanuts
This is one of those recipes that tastes even better reheated the next day!