Original Recipe
1 medium spaghetti squash, seeds removed and cut into quarters (about 4 cups)
2 tablespoons coconut oil
1 medium onion, finely chopped (about 1 cup)
1 head broccoli, chopped (about 2 cups)
2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1 1/2 cups)
6 scallions, white and green parts thinly sliced (about 3/4 cup)
1/4 teaspoon red pepper flakes
1 cup cashews, toasted and chopped
1/4 cup tangy peanut dressing, recipe below
2 tablespoons coconut oil
1 medium onion, finely chopped (about 1 cup)
1 head broccoli, chopped (about 2 cups)
2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1 1/2 cups)
6 scallions, white and green parts thinly sliced (about 3/4 cup)
1/4 teaspoon red pepper flakes
1 cup cashews, toasted and chopped
1/4 cup tangy peanut dressing, recipe below
For tangy peanut dressing:
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon ume plum vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon ume plum vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk
Place a metal steamer basket in a large pot and add three inches of water. Steam the spaghetti squash in the basket for 20 minutes, or until tender when pierced with a fork. Remove the spaghetti squash from the basket and allow to slightly cool so you can handle.
While the squash is cooking and cooling, create the tangy peanut sauce. Puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. Divide 1/4 cup for your pad Thai and store the rest in a glass jar for up to three days.
Once the squash is cool enough to handle, scoop the spaghetti squash out of the skin and set aside.
Heat the coconut oil in a large skillet over medium heat. Saute the onion for eight to 10 minutes, until soft and translucent. Add the broccoli and saute for about 10 minutes, under tender. Stir in the bok choy and saute for three to four minutes, until wilted. Add the squash to the skillet, stir briefly to incorporate, then add the scallions and cilantro.
Top with toasted cashews and tangy peanut sauce. Serve hot!
Adapted Recipe
1 medium spaghetti squash
2 tablespoons olive oil
1 head broccoli, chopped
2 heads baby bok choy
6 scallions, white and green parts thinly sliced
1/4 teaspoon red pepper flakes
1 cup cashews, already halved
2 tablespoons olive oil
1 head broccoli, chopped
2 heads baby bok choy
6 scallions, white and green parts thinly sliced
1/4 teaspoon red pepper flakes
1 cup cashews, already halved
1/4 cup tangy peanut dressing, recipe below
For tangy peanut dressing:
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon apple cider vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon apple cider vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk
Cut the spaghetti squash in half length wise. Remove seeds. Take first half and lay face down in approximately an inch of water in a microwavable dish. Put in microwave for 15 minutes. Then remove and scrape out squash from the skin with a fork. Repeat for second half or store in fridge for another time.
Prep all your food ahead of time including the baby bok choy.
To wash baby bok choy, first remove stalks and rinse the dirt off in water or wash like you would a herb. Periodically cut of the base of the cabbage to separate all the stalks. To chop the vegetable, start chopping down the middle length wise. Then cut the white bottom from the leafy top. Slice each but separate the white part of the plant from the green leaf into a separate bowl. You will saute the white portions longer as they are harder. Put in the leafy greens toward the end.
To create the tangy peanut sauce, puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined.
Heat the olive oil in a large skillet over medium heat. Saute the onion and broccoli in some garlic until the onion is translucent and the broccoli is tender. Stir in the bok choy and pepper flakes and saute for three to four minutes, until wilted. Add leftover shredded chicken or a can of chicken. Top with the toasted cashews and tangy peanut sauce. Serve hot over the spaghetti squash.
I will finally add that if you are counting carbs, be sure to watch how much squash you are eating. If you need a few more carbs, then fix an egg roll on the side!
I will finally add that if you are counting carbs, be sure to watch how much squash you are eating. If you need a few more carbs, then fix an egg roll on the side!
