Spaghetti Squash Pad Thai
Irrespective of your dietary concerns, this delectable and satisfying low-carb dish is guaranteed to tantalize your taste buds. With its bold and spicy flavors, it never fails to deliver a pleasurable dining experience. This dish lends itself well to adaptability, making it effortless to incorporate a variety of vegetables based on availability or personal preference. Bean sprouts can serve as a suitable replacement for spaghetti squash if desired.Furthermore, the protein element in this dish can be easily interchanged or supplemented. Chicken can be substituted with beef, pork, or shrimp, all of which harmonize excellently with the overall flavor profile.
Ingredients
- 1 small spaghetti squash, halved and seeded
Sauce:
- 1 ½ cups chicken broth
- 3 tablespoons peanut butter
- 1 tablespoon chile-garlic sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 3 tablespoons cold water
- 1 tablespoon cornstarch
Vegetables:
- 2 tablespoons olive oil
- 1 (12 ounce) package broccoli coleslaw mix
- 1 zucchini, diced
- 1 red bell pepper, diced
- ½ cup sliced green onions
- ¼ cup chopped fresh cilantro
- 2 cubed cooked chicken breasts
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Nutrition
Calories: 441kcalCarbohydrates: 22gProtein: 36gFat: 24gSaturated Fat: 5gCholesterol: 83mgSodium: 887mgPotassium: 661mgSugar: 6gVitamin C: 52mgCalcium: 70mgIron: 3mg
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