Spaghetti Squash Pad Thai is an amazing dish, easy to make with a bit of work at the start, but it is amazing and also very easy to make into a pure vegan dish if you wanted.
This is an absolutely amazing meal, tastes so amazing and very rewarding to eat, and you will be proud of yourself!
Phase 1 Spaghetti Squash
To start preheat your oven to 350 degrees, and get yourself a very sharp knife and cut your squash into quarters.
Clean out the center of the seeds and garbage like you would a pumpkin.
Put it on a baking tray and lightly oil the tops and bottoms of your squash.
Bake it at 350 degrees for 20 minutes.
Once done put it on a cooling tray, and leave it cool off for 30 to 60 minutes, there is no rush on this, as it stays very hot and will burn you.
After the squash is cooled off enough take a fork, maybe 2 and pull the insides apart, like your pulling pulled pork, it will look like spaghetti noodles, very amazing once you see this for the first time.
Put the noodles in a container and set aside.
Phase 2 Chicken
Take 1 chicken break cook it up with pepper, ginger, and if you have low or no sodium salt you can use that too.
Once that is cooked up cut your chicken breast into small pieces.
Remember this is not the main part of the meal, so its not a big deal here, if your looking for a vegan option just leave it out.
Phase 2 veggies
Ingredients
- Ginger
- Green Peppers
- Onions
- Cucumbers
- Radishes
- Peanut butter
- Spinach
- Hot sauce – you can replace this with another type of sauce or dressing if you are not into heat
Dice your veggies up and then start to fry them with your spinach being last make sure you have the amount of sauce you want, you can use more than 1 type if you want.
Finally put in your spaghetti squash mix it up nice and good.
And now your ready to serve this delicious healthy meal!
