[Since spaghetti squash is considered a common diet food, this week’s intro is styled as a 1950s weight loss advertisement]
Hello there friends,
Are you constantly craving Pad Thai but also watching your waistline? Do you want to fill your mouth with spicy watery tasty noodles without hurting your wallet?
The answer to all of your problems is spaghetti squash Pad Thai! Get rid of ugly fat by substituting those pesky carbo-filled, salt-coated Thai noodles for refreshing and sensational squash noodles. They look just like spaghetti, but cost half the price *fact not actually true*
Squash your weight loss problems and eat spaghetti squash Pad Thai now!
Even if you tried other methods, such as diet pills, liposuction, cutting your food into itty bitty tiny pieces, or just downright not eating anything, others can tell you that spaghetti squash Pad Thai works 10 out of 10 times (guaranteed!).
Try it today!!!!
Side effects may include: becoming addicted to squash, thinking everything looks like a squash, calling your friends “squash heads” just because, and squashing cardboard boxes and chuckling because it’s another way to adequately use the word squash in a sentence.
And in case you have any allergies, this recipe contains: peanuts, refreshing spaghetti squash, cilantro, amazing spaghetti squash, bean sprouts, eggs, peanut oil, green onions, spaghetti squash, chili garlic paste, sugar, more garlic, real lightning, carrots, red peppers, soy sauce, lime juice (not from concentrate), did I forget to mention spaghetti squash? olive oil, freshly ground black pepper, and kosher salt.
Don’t be unpoopular. Act right now and eat spaghetti squash Pad Thai today!
Recipe for Spaghetti Squash Pad Thai
Servings: 4-5 peoples
Difficulty: gourd your fingers and you’ll be fine. There’s lots of chopping involved.
Time: 75-90 minutes (depending on how slowly you chop stuff). Also equals watching I Love Lucy’s Vitameatavegamin skit 30 times.
- 1 large spaghetti squash
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 3 carrots
- 1/2 red bell pepper
- 4 garlic cloves
- 5 green onions
- 2 eggs
- 1/2 cup chopped fresh cilantro
- 3 tablespoons sweet chili sauce (*or chili garlic paste + 2 teaspoons white sugar)
- 3 tablespoons soy sauce
- Juice of 1/2 lime
- Sriracha sauce (optional)
- 2 tablespoons peanut oil
- 1/2 cup fresh bean sprouts
- 1/2 cup roasted salted peanuts, chopped
Part 1: noodle around with spaghetti squash
- Preheat your oven to 400 degrees Fahrenheit. Grab a baking sheet. Add tin foil to it
- Cut the squash in half length-wise using a large, SHARP, knife. Using a spoon, scoop out the seeds and filling. Drizzle olive oil on the internal surfaces and outside rim of the squash. Season with kosher salt and freshly ground black pepper. Place the squash halves cut side down on the baking sheet. Bake for 45 minutes. When done, use a fork to scrape out the “noodles.” Place noodles in a colander or sieve and drain for 10 minutes to get out all of the moisture.
*Note: I wasn’t able to remove all of the moisture well, so you might need to try multiple methods here! Make sure that squash is draining!
*Note 2: I forgot to drain the noodles the first time around, so be on the lookout for a nice reminder later in the instructions.
Part 2: prepare the squash squad
- While your squash is in the oven, start chopping the other veggies. Start by peeling and shredding the 3 carrots. Thinly slice 1/2 red bell pepper. Mince 4 garlic cloves. Thinly slice 4 green onions.
- In a small bowl, beat the 2 eggs.
- Separately, thinly slice 1 green onion and chop 1/2 cup fresh cilantro. (keep these away from the other piles!)
- Get (another) small bowl. Mix the chili sauce (or paste + sugar) with the soy sauce and lime juice (and sriracha if you’d like).
Reminder! Your squash should be done by this point. Let it drain for 10 minutes.
Part 3: squash your way to health
- Once the squash is done and drained, add 2 tablespoons peanut oil to a very, very large skillet. Heat on medium-high. Add the garlic and 4 green onions and cook for 45 seconds, or until it smells yummy. Pour in the eggs and scramble until they’re almost cooked.
- Add the spaghetti squash noodles, red bell pepper, carrots, 1 cup bean sprouts and toss. Add 3 pinches of kosher salt. Pour the sauce on top of it all and mix. Cook on high for 2 minutes (or longer if it’s still watery).
*Note: my Pad Thai was stil watery despite cooking it on high for 7 minutes. I didn’t wait any longer because, well, I was hungry.
- When serving/eating the Pad Thai, top it off with crushed peanuts, bean sprouts, cilantro, and green onion.
Where in the World…Are Bean Sprouts?
When perusing the aisles of your local grocery store, it may be tough to spot the bean sprouts. The good news is that they’re almost always placed next to the tofu, in a refrigerated area. If you can find the refrigerated area with the bags of pre-mixed salads, it shouldn’t be too far away!
Quick Clean Up
Going to be honest here. This is a pretty long clean up. It isn’t hard, it’s just a LOT of bowls. So brace yourself for this. Put on some fun music. And get to washing!
Extra! Extra! Read All About It!
Coke ads from the 1960s? Here’s one you should watch.
In case you didn’t see my multiple references. I LOVE LUCY. Vitameatavegamin.
And my #1 inspo for this blog post. Click click.