When looking at this week’s bag it instantly became evident that I should do a recipe centered around the Spaghetti Squash since it is not as widely used as other squash varieties. Once I decided this, Pad Thai immediately came to mind. Full of veggies the color of the rainbow and dressed up in a delicious gingery sauce – I know you are going to LOVE this dish – and you will NEVER miss the noodles. In fact, it is even better this way since the spaghetti squash takes on the flavor of the dressing. Give it a try and make it your own!
1 Spaghetti Squash – halved and seeded
1 Red Bell Pepper – cut into matchsticks
¼ Red Cabbage – finely shaved
3 Green Onions – finely chopped
1 Carrot – finely grated
1 handful Basil – finely chopped
1 handful Bean Sprouts
1 handful Cashews
¼ cup Coconut Aminos – or Soy Sauce
2 tablespoons Sesame Oil
1 tablespoon Honey
1 tablespoon Sriracha
1 Lime – zested and juiced
1-inch piece of ginger – peeled and finely chopped
1 handful Cilantro – roughly chopped
Preheat oven to 400. Place the squash halves on a rimmed baking dish – brush with olive oil and sprinkle with salt. Bake for 30 minutes, until the squash is tender.
While the squash is cooking prep the veggies and set aside. Next, grab a small mixing bowl to make the dressing. Add the ingredients from the coconut aminos down. Mix well and set aside.
Once the squash has cooled, use a fork and scrape the roasted squash into strands. Place in a pretty bowl. Add the rainbow of veggies and the dressing and toss well to coat. Plate on your prettiest dishes – top with more basil, bean sprouts and some cashews. Enjoy every single bite!