Spaghetti Squash Pad Thai

IMG_8982When 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!

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Ingredients

1 Spaghetti Squash – halved and seeded

Olive Oil

Flaky Salt

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

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Directions

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!

 

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