My Kinda Pad Thai

A while back, I shared a post about being intimidated by a vegetable.  I know--ridiculous.  But silly me, I wasn't convinced (at all) that spaghetti squash would actually "shred" like it's supposed to.  Then one day, I got brave and tried it.  And you know what?  It worked---gasp!  

So I became like Bubba from Forrest Gump--but instead of a zillion recipes for shrimp, I started stockpiling recipes for spaghetti squash.  And this gem is a favorite!  Found it on Pinterest (duh!) and it immediately earned a spot in the "Make Again" pile!

What You'll Need:

• 1/2 spaghetti squash--roughly 2 cups
• 1 cup chopped rotisserie chicken (we use ground chicken)
• 1 onion sliced
• 4 eggs
• 1/3 cup pad thai sauce*
• 1/3 cup cashews chopped
• 1/4 cup green onion chopped

What You'll Do:

1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
3. In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
4. To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
5. Add spaghetti squash, Pad Thai sauce, 
   eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.

Now, you could make your own Pad Thai sauce, but we found Sky Valley Thai Peanut Sauce and it works just fine.  Sometimes when we reheat leftovers, we drizzle a little more of the sauce on top.  

We keep saying we're going to try this with shrimp or even grilled chicken, but we seem to always go back to the "standard."  

One other note, sometimes halving the squash is a risky pain in the butt.  I found that if I pierce the skin a few times with a fork and pop the squash into the microwave for a couple minutes, it softens up enough to make cutting it a bit easier.  

Give it a whirl and let me know what you think!  I'll be glad to share more ways we add this yummy veggie into our menu.

Cheers,

A