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.
|1 small spaghetti squash, halved and seeded
|2 cups chicken broth
|3 tablespoons of peanut butter
|1 tablespoon of chili-garlic sauce
|1 tablespoon of fish sauce
|1 tablespoon of soy sauce
|1 tablespoon of rice vinegar
|1 tablespoon of oyster sauce
|1 teaspoon of minced fresh ginger
|1 teaspoon of sesame oil
|1/4 teaspoon of ground black pepper
|3 tablespoons of cold water
|1 tablespoon of cornstarch
|2 tablespoons of olive oil
|1 (12 ounce or 340 gram) package of broccoli coleslaw mix
|1 zucchini, diced
|1 red bell pepper, diced
|1/2 cup sliced of green onions
|1/4 cup of chopped fresh cilantro
|2 cubed cooked chicken breasts
Directions to make Yummy Spaghetti Squash Pad Thai
- 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.
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
Serving Size: 2
Calories Per Serving: 651