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Spaghetti Squash Pad-Thai
This is a great idea from one of our volunteers. While the texture of spaghetti squash is not really spaghetti-ish, it is quite similar to Thai rice noodles. In this recipe the squash actually makes a decent stand in for noodles. Add sauteed greens, green beans or other veggies to the dish if you like.
1/2 medium spaghetti squash, cooked and separated into strands
2 eggs, beaten
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 large handful bean sprouts
1 tablespoon oil
1 tablespoon fish sauce, plus a scant tablespoon soy sauce (use all soy sauce if you don’t have fish sauce)
2 tablespoons lime juice (plus extra for garnish)
1-2 tablespoons brown sugar
1 tablespoon chile sauce
1/2 cup dry roasted peanuts, finely chopped
Cilantro, for garnish
Mix together lime juice, fish sauce, soy sauce, sugar and chile sauce and half of peanuts. Stir fry bean sprouts, onion and garlic in hot oil for a minute or two. Move to the side of the pan and pour in beaten eggs. Wait until mostly set and then stir, to scramble. Add about half of the lime juice mixture to pan and once it begins to bubble add squash. Toss gently to coat. Taste for seasoning, adding more of the liquid mixture as needed. Serve immediately, garnished with extra peanuts, lime wedges and cilantro.
Submitted by Sara Jones, Tucson CSA