Ingredients and Weight:
- Spaghetti squash: 2 (about 3 pounds)
- Olive oil: 2 tablespoons
- Chicken or vegetable broth: 2 cups
- Pad Thai sauce: 1/2 cup
- Peanuts: 1/2 cup, chopped
- Bean sprouts: 1 cup
- Red onion: 1/2 cup, thinly sliced
- Cilantro: 1/2 cup, chopped
- Lime wedges: for serving
- Sriracha: for serving (optional)
Preparation Time:
20 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash lengthwise and scoop out seeds.
- Drizzle with olive oil, salt, and pepper.
- Place cut-side up on a baking sheet.
- Bake for 45-50 minutes, or until tender.
- Remove from oven and scrape out strands with a fork.
- Heat broth in a large skillet over medium heat.
- Add pad Thai sauce and bring to a simmer.
- Add spaghetti squash strands, toss to coat.
- Add peanuts, bean sprouts, and red onion. Cook for 5 minutes, or until vegetables are tender.
- Stir in cilantro.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 12 grams
- Protein: 15 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Tangy and flavorful
- Asian-inspired
- Healthy and filling
- Perfect for a weeknight dinner or casual gathering
User Comments:
- "This was so delicious and easy to make! The spaghetti squash was a great substitute for noodles."
- "I loved the combination of flavors in this dish. It was a nice change from my usual Pad Thai."
- "This is a great dish for those who are looking for a gluten-free and low-carb option."
Special Precautions and Tips:
- Use ripe spaghetti squash for the best flavor and texture.
- Do not overbake the spaghetti squash, as it will become dry and tough.
- If you can't find pad Thai sauce, you can make your own by combining the following ingredients: 1/4 cup peanut butter, 1/4 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon brown sugar, 1 tablespoon fish sauce, and 1 tablespoon Sriracha.
- Serve with lime wedges and additional Sriracha for those who want to add a little heat.
