Even after writing a blog for years, it’s still hard to put your work out there. You would think that after posting hundreds of recipes, adding yet another to the vast collection in cyberspace wouldn’t be a big deal. But it’s still hard to share a recipe with the world, knowing that readers may not be quite as invested as you are (since you picked out the squash at the market, thought for hours about the recipe, cooked it and then spent hours trying to capture its best angle).
All that to say, this recipe is truly one of my favorites we’ve made this year. I almost didn’t want to share it since it’s that dear to me. The squash is from our local market, and we cooked it up on a whim, not realizing it would turn out an explosion of flavor. I looked forward to the leftovers for days, and it even made one of my dear friends into a passionate advocate for spaghetti squash.
Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs, but we loved this Thai take. It’s not a traditional pad thai by any means, but it’s a lovely variation. (Just remember – it’s not noodles!)
A few notes:
-Make sure to buy a large spaghetti squash for the recipe; if the squash are small, use two.
-When portioning the meals, give yourself a hefty portion of squash and top with a good amount of peanuts to make for a filling serving.
-This recipe work for many diets: vegetarian, vegan, gluten-free, and dairy-free, with the potential to convert skeptics to eating squash.
- 1 large spaghetti squash
- Olive oil
- Kosher salt
- Fresh ground black pepper
- 3 carrots
- ½ red pepper
- 4 cloves garlic
- 5 green onions
- 2 eggs
- ½ cup chopped fresh cilantro
- 3 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 1 lime
- Sriracha (optional)
- 2 tablespoons peanut oil
- 1 and ½ cup bean sprouts, divided
- ½ cup roasted salted peanuts, chopped
- Preheat oven to 400°F.
- Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
- Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
- In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
- When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
- Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion.