A girlfriend of mine recently introduced me to a local traveling farmer's market that let's you take home up to 60 pounds of produce for only $10. I almost felt guilty walking away with dozens of cucumbers, zucchinis, yellow squash, spaghetti squash, tomatoes, green beens, eggplants, and more. Almost. My next goal, after taking home nearly the entire farmer's market, was to figure out what to to with all those veggies. I took to the internet to find any and all recipes that would turn these veggies into some amazing dinners. First on the list? This spaghetti squash pad thai. The squash shreds into what may look like a pasta noodle, but they are a bit more crunchy and take on the flavor of the sauce so perfectly. But feel free to make this pad thai your own by adding different veggies or meat. But just be sure to do one thing. Make it. Now.
Spaghetti Squash Pad Thai
- 1 medium spaghetti squash (2-3 lbs.)
- 4 tbsp. oil (canola or vegetable)
- 1/2 lb. raw shrimp, peeled and deveined
- 1/2 onion, thinly sliced, then quartered
- 1 cup shredded carrots
- 1 bunch green onion, thinly sliced
- 2 tsp. minced jalapeno
- 3 garlic cloves, minced
- 1 egg
- 1/2 cup chopped peanuts, for topping
Pad Thai Sauce
- 2 tbsp. brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar (or white distilled vinegar)
- 1 lime, juiced
- 2 tbsp. agave nectar
- 1 clove garlic, minced
- pinch of red pepper flakes
To prepare the pad thai sauce, whisk together all of the listed ingredients in a medium bowl. Set aside.
Prepare the spaghetti squash by piercing it all over with a sharp knife or fork. Cook in the microwave on high for about 5 minutes, turning half way through. Once it is cool enough to handle, cut it in half lengthwise, remove the seeds, and scrape out all of the flesh with a fork.
In a large skillet or wok, heat 2 tbsp. oil over medium-high heat. Salt and pepper the shrimp. Add the shrimp to the hot oil and cook on both sides until pink and cooked through. Remove and set aside.
Add in the remaining oil to the hot pan. Add in the onion, carrots, green onion, jalapeno, and garlic. Saute for 3-5 minutes until they just begin to soften.
Move cooking veggies to the side of the pan and add in the egg, allowing it to scramble in the hot oil.
Once cooked through, combine with the vegetables. Add back in the shrimp as well as the cooked spaghetti squash. Mix well.
Lastly, add in the pad thai sauce that you prepared earlier and combine.
To serve; add large spoonfuls into each bowl and top with chopped peanuts and remaining lime.