Name: Spaghetti Squash Pad Thai
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Spaghetti squash, halved and seeded - 1 small; Chicken broth - 1 ½ cups; Peanut butter - 3 tablespoons; Chile-garlic sauce - 1 tablespoon; Fish sauce - 1 tablespoon; Soy sauce - 1 tablespoon; Rice vinegar - 1 tablespoon; Oyster sauce - 1 tablespoon; Minced fresh ginger - 1 teaspoon; Sesame oil - 1 teaspoon; Ground black pepper - ¼ teaspoon; Cold water - 3 tablespoons; Cornstarch - 1 tablespoon; Olive oil - 2 tablespoons; Broccoli coleslaw mix - 1 (12 ounce) package; Zucchini, diced - 1; Red bell pepper, diced - 1; Sliced green onions - ½ cup; Chopped fresh cilantro - ¼ cup; Cubed cooked chicken breasts - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spaghetti Squash Pad Thai

1. Spaghetti squash, halved and seeded - 1 small

2. Chicken broth - 1 ½ cups

3. Peanut butter - 3 tablespoons

4. Chile-garlic sauce - 1 tablespoon

5. Fish sauce - 1 tablespoon

6. Soy sauce - 1 tablespoon

7. Rice vinegar - 1 tablespoon

8. Oyster sauce - 1 tablespoon

9. Minced fresh ginger - 1 teaspoon

10. Sesame oil - 1 teaspoon

11. Ground black pepper - ¼ teaspoon

12. Cold water - 3 tablespoons

13. Cornstarch - 1 tablespoon

14. Olive oil - 2 tablespoons

15. Broccoli coleslaw mix - 1 (12 ounce) package

16. Zucchini, diced - 1

17. Red bell pepper, diced - 1

18. Sliced green onions - ½ cup

19. Chopped fresh cilantro - ¼ cup

20. Cubed cooked chicken breasts - 2

How to cook deliciously - Spaghetti Squash Pad Thai

1. Stage

Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

2. Stage

Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

3. Stage

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. Stage

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.