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Skinny Spaghetti Squash Pad Thai
This recipe makes 4 servings; 440 Calories per serving
Prep Time: 00:15
Cook Time: 00:45
2 lb spaghetti squash (to yield 4 cups)
3 t olive oil
2 lb chicken, cut into one inch pieces
2 cup sliced celery
3 green onions, chopped and separated
2 cup shredded purple cabbage
2 cup mung bean sprouts
1/4 cup tahini
1/4 cup pb2
1/4 cup tamari
1/4 cup walden farms syrup
2 t lime juice
2 clove garlic, minced
1 tsp ginger root, grated
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
green portion of the green onions
sriracha for serving
1First of all, I find spaghetti squash (and butternut squash, for that matter) really hard to work with. A little trick I found is to carefully stab it a few times in a straight line (lengthwise) with a big knife. Seriously, please watch your fingers. Next, microwave it for 3-5 minutes depending on the size of the squash. Let it cool. This will really soften it up, making it easier to cut in half along that perforated line you made earlier with the knife
2Once cut in half lengthwise, scoop out the the seeds and mush. Brush each half with 1T olive oil, salt and pepper. Lay each half face down on a cookie sheet and bake at 375 for 40-45 min. Let it cool, then shred with a fork. Set aside.
3Meanwhile, whisk together the sauce ingredients in a medium sized bowl and set it aside. Next, heat 1T olive oil in a wok or large skillet. Cook chicken for about 2-3 minutes until almost cooked through. Add celery and green onion whites and cook for another 2 minutes. Add cabbage and mung bean sprouts and reduce heat to simmer. Gently fold in the spaghetti squash and sauce.
4To serve, garnish with green onion greens, fresh cilantro and crushed peanuts. If you like it hot, add a bit of Sriracha to taste.
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