SPAGHETTI SQUASH PAD THAI RECIPE

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Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 2 cloves garlic minced or crushed
• 2 cups sugar snap peas or snow peas, sliced in half
• 1 bell pepper diced
• 2 carrots chopped
• 5 green onions thinly sliced
• 1/2 cup peanuts chopped, more for serving
• Lime for serving

For the sauce:

• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1/2 lime juiced
• 1 tbsp honey
• 2 tsp fresh ginger finely chopped

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the spaghetti squash by slicing it in half, scooping out the seeds, and seasoning each cut side with salt and pepper. Place each half cut side down on the lined baking sheet and bake for 40 to 45 minutes. Remove from oven, flip each half over, and let cool for a few minutes.
2. While the squash is cooking, heat olive oil in a skillet over medium heat. Add the garlic, peppers, and snow peas and sauté for 5 to 7 minutes or until the veggies are tender. Chop the carrots, green onions, and peanuts. 
3. You can also prepare the dressing while the veggies are cooking. In a small bowl, whisk together the dressing ingredients until smooth. Set aside for later. 
4. Once the spaghetti squash is finished, use a fork to scoop the cooked squash into a large bowl. Add the peppers, snows peas, carrots, green onions, and peanuts. Mix until well combined. Pour the dressing over the mixture and stir until coated. 
5. You can serve the pad thai in the spaghetti squash skins for fun, or just on a plate! Garnish with more peanuts and green onions, and serve with lime wedges. Enjoy!

Recipe source: itsavegworldafterall

source https://www.abellkitchen.com/2018/12/spaghetti-squash-pad-thai-recipe.html

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