Pad-Thai with squash! What a job but oh so good and healthy! If you’re up for it, make sure that’s all you’ve got planned for a couple hours.
- 2 spaghetti squash
- 2 green onions
- 1 onion
- 3 cloves of garlic
- meat of choice
- peanut butter
- soy sauce
- sriracha sauce
- lemon juice
- green onions
- bean sprouts
Split the squash length wise, remove all the seeds and lather with olive oil. Bake at 425 until you can easily start grating the squash. You may need to turn the pan halfway through to ensure squashes are baked evenly.
Chop your onions and garlic set aside.
Chop green onions and cilantro, pound peanuts. Set aside.
Mix 2/3 soy sauce, 1/3 sugar, 2 tablespoons of peanut butter and 1/3 lemon juice. Add sriracha sauce to taste.
Once your squash is ready, you’ll need to let it stand for a few minutes as it will be really hot. After, you can start raking to have your spaghetti.
Cook onions and garlic until golden brown. Add meat. Cook until ready. Set aside.
Add spaghetti squash and desired amount of bean sprouts. Mix well with sauce. Set aside.
Cook 2 eggs at bottom of pan. Fold squash and brand with eggs. Add meat and mix together. Add salt to taste.
Garnish plates with green onions, peanuts and cilantro.
Serves 3 or 4.