I’ve always appreciated using Spaghetti Squash as a substitute for wheat noodles, but have yet to actually post a recipe for it? We had some leftover peanut sauce from our Monday evening pulled pork salad rolls, and a spag squash sitting in the fruit bowl taking up a lot of space, so I thought I give this a whirl! Turns out. It’s delicious, and everyone needs to try it! 🙂
- 1 1 in piece fresh ginger, peeled, & microplaned
- 1 clove garlic, microplaned
- 1/2 cup creamy peanut butter
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp lime juice
- 1 tsp honey
- 1 Tbsp hoisin sauce
- 1 Tbsp fresh cilantro, chopped finely
Whisk ingredients together in a small saucepan over medium heat until combined. Let cool.
Low Carb Pad Thai
- 1 glug vegetable oil
- 1 spaghetti squash
- 1/2 cup carrot, julienned
- 1/2 cup fennel, julienned
- 1/4 cup celery, julienned
- 1 clove garlic, chopped
- 1/4 cup green onions, sliced diagonally (reserve a sprinkling for garnish)
- 1 cup bean sprouts, washed
- 2 Tbsp cilantro, chopped (reserve a few leaves for garnish)
- 1 Tbsp reduced sodium soy sauce
- 1/2 cup (or more) peanut sauce (see above)
- Coarse salt & freshly cracked black pepper
Pierce the spaghetti squash with the tip of a sharp knife all over the skin – toss in your microwave for 8 minutes on high. Let cool.
In the meantime prepare the rest of your vegetables. When the spag squash has cooled enough to handle, cut off the root ends, and slice in half lengthwise. Using a spoon remove and discard the seeds, then proceed to remove the spaghetti like strands onto a plate. Set aside.
In a large sauté pan or wok, heat vegetable oil over medium high heat. Toss in the carrot, fennel, celery and garlic, and sauté for a minute – then add the spaghetti squash, and toss together. Add peanut sauce, and soy sauce – combine. Taste, and add a little more should you want it a bit more sauce. Let cook for another couple minutes, then season with salt and pepper. Add in the green onions, bean sprouts, and cilantro – toss to combine, and serve immediately.
We had this with a lovely pork tenderloin marinated in a little sesame oil, sambal olek, soy sauce, and garlic. It was the perfect accompaniment. 🙂