Spaghetti Squash Pad Thai

Photo credit: Patrick McDowell

Ingredients

  • 1 batch Sunshine Sauce (recipe below)
  • 2 cups roasted spaghetti squash
  • 2 large eggs
  • 2 tsp soy sauce or Braggs aminos
  • 2 TBSP + 1 TBSP coconut oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 1 cup snap peas, thinly sliced lengthwise or peas or other green vegetable
  • Sunshine Sauce Ingredients
  • 2 TBSP lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 tsp crushed red pepper flakes
  • 1 TBSP soy sauce or braggs aminos
  • 1/4 tsp powdered ginger
  • 1/2 tsp rice vinegar or sweet flavored vinegar
  • 1/4 cup butter
  • Dash of cayenne pepper (optional)
  • 1/4 cup coconut milk
  • Optional garnishes: chopped toasted cashews or almonds, sunflower seeds, sliced scallions, minced cilantro, a squeeze of lime juice

Instructions

This is my new Fav Recipe for end of 2012 into 2013 . . .

Begin by roasting the spaghetti squash.  Slit it with knife to prevent it from exploding! Place it on a cooking sheet and roast at 350 degrees for about an hour or until soft.

While the squash is roasting, prepare the Sunshine Sauce.  Place all ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down sides of the bowl with a rubber scrapper, then add the coconut milk. Process until it’s blended and smooth.  Set aside.

Crack the eggs into a small bowl, and use a fork to scramble them with the soy sauce or Braggs aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 TBSP coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown on the other side. Remove the eggs from the pan and cut into strips with a sharp knife.  Set aside.

Once the spaghetti squash is cooked, scrape out the “noodles” to have ready for the next step below.

Using the same large skillet from the cooked eggs, heat to medium-high and add 1 TBSP coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes.

Add the spaghetti squash and cooked egg to the pan, stirring with a wooden spoon, cook until heated through, about 3 minutes.

Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot.

Divide among two plates, sprinkle with (optional) garnishes: chopped toasted cashews or almonds, sunflower seeds, sliced scallions, minced cilantro, a squeeze of lime juice.  Dig in and enjoy!

Serves 2

Notes:

In South Central PA, you can find organic veggies here.

High quality salts, herbs, spices, seeds and nuts can be found here.

 

Comments are closed.