Yummy Spaghetti Squash Pad Thai

Yummy Spaghetti Squash Pad Thai: A Low-Carb Delight

Embark on a culinary journey and discover the art of preparing Yummy Spaghetti Squash Pad Thai, a delectable low-carb dish that proves that healthy eating can be both delicious and satisfying. This flavorful creation promises to please the palate with its spicy kick and rich taste, making it an ideal choice for those who crave a guilt-free indulgence.

Ingredients for Culinary Harmony

To craft this culinary masterpiece, assemble a medley of ingredients including a small spaghetti squash, chicken broth, peanut butter, chili-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, minced fresh ginger, sesame oil, ground black pepper, water, cornstarch, olive oil, broccoli coleslaw mix, zucchini, red bell pepper, green onions, fresh cilantro, and cubed cooked chicken breasts. This diverse combination of flavors and textures ensures a delightful dining experience.

Cooking Directions for Culinary Brilliance

Begin the culinary adventure by preheating the oven to 450 degrees F (230 degrees C) and placing the spaghetti squash on a baking sheet. Roast until tender, approximately 30 to 45 minutes, then shred the squash using a fork and discard the peel. In a saucepan, bring a mixture of chicken broth, peanut butter, chili-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper to a boil. Thicken the sauce with a cornstarch-water mixture and let it simmer on low heat.

Assembly and Adaptability

In a large skillet, sauté broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and the shredded spaghetti squash in olive oil until tender. Introduce cooked chicken and the prepared sauce, cooking and stirring until heated through. The dish is versatile, allowing for substitutions or additions like different vegetables or protein sources such as beef, pork, or shrimp. It’s a testament to the flexibility and creativity that can be embraced in the kitchen, ensuring that Yummy Spaghetti Squash Pad Thai can be tailored to individual tastes and ingredient availability.

Ingredients

Directions to make Yummy Spaghetti Squash Pad Thai

1. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
3. 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.
4. 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.

Note: This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash. Any protein can be subbed or added to chicken; beef, pork, and shrimp all work well.

Related Recipe: Yummy Sukhothai Pad Thai