This homemade Pad Thai with spicy shrimp, spaghetti squash, peanuts and cilantro for a low carb dish you will prepare again and again. It’s super easy to make, the entire dish can be ready in 15 minutes flat.
INGREDIENTS
1 large Spaghetti Squash
2 Tablespoons olive oil
1 lb. Shrimp, peeled and deveined
1 pint mushrooms, sliced
2 Eggs Beaten
3 Cloves Garlic, minced
1 medium onion, diced
2 Tablespoons Peanut butter
2 Tablespoons Rice vinegar
1 Tablespoon Soy Sauce or Coconut Aminos
1 Tablespoon Sriracha
1 TablespoonSesame seed oil
1 Cup Bean Sprouts
½ Cup Dry Roasted Peanuts
Juice of 2 limes
½ Cup Chopped fresh cilantro
INSTRUCTIONS
Preheat the oven to 400 degrees.
Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.
Once cooked, remove from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a bowl.
Heat the olive oil in a large skillet over medium heat. Add in the shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add the onions to the pan and saute, about 3-5 minutes. Push the onion to one side and add the mushrooms, saute until cooked. Mix the onion and mushrooms together, season with salt and pepper. Make well in between the vegetables, add the beaten egg. Scramble the egg with a spatula, then combine with the vegetables.
Add in the garlic, peanut butter, rice vinegar, soy sauce,sesame oil and Sriracha. Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
Add in the cooked spaghetti squash, peanuts, and lime juice. Toss with tongs until combined. Top with the cilantro and shrimp and serve.
Spaghetti squash is such a fun, underrated vegetable!
Spaghetti squash is so healthy and versatile. You can simply enjoy it with some salt and pepper as a side dish, or drizzle it with melted butter or your favorite sauce.
Squash has little to no taste so it’s amazing the different flavor combinations you can come up with! I wanted to do something a little different than just marinara so I thought it’d be fun to make individual squash boats tossed with a creamy sauce, broccoli and sausage. Chicken sausage that is. Publix Greenwise Italian chicken sausage is DELICIOUS, but really you could use any type of sausage you’d like!
Creating the “noodles” from this squash is so incredibly easy. All you have to do is cut the squash in half, scoop out the seeds, bake them (cut side down) for about 30-40 minutes in the oven then start scraping with a fork!
The cream sauce is so flavorful and seriously so simple to make. To bring the sauce up a notch, I added a drizzle of truffle oil but you can skip it, if you are not a truffle fan.
Toss the spaghetti squash in with the broccoli and sausage and transfer everything into the squash boats. Top with cheese, broil in the oven and enjoy!
This recipe pairs beautifully with Scout & Cellar Chardonnay!
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with Italian seasoning, salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool enough to the touch, use a fork to scrape out the strands from the sides of the squash. Do not toss the empty squash halves.
Stuffing Instructions
While the squash is roasting, prepare the stuffing.
In a skillet, brown the sausage crumbles. Once browned transfer to a plate and deglaze the pan.
Pour in 3 tablespoons or so (enough to cover the bottom of the pan 1/4″ or less) of white wine, with the heat still on, and scrape the bottom of the skillet with a wooden spatula vigorously as the liquid comes to a boil.
Add 1 tablespoon of butter to the same skillet, once the butter has melted saute the broccoli for 3-5 minutes.
Move the broccoli to the sides of the skillet, creating a well to add the garlic and shallot. Saute for one minute and then combine broccoli, garlic and shallots- sauteing for an additional 3-5 minutes.
Once the squash is done, scoop the strands into the skillet with the broccoli mixture.
Add the cooked sausage to the skillet and stir to combine.
Cream Sauce Instructions
Add butter to a sauce pot. Turn the heat on medium.
Once the butter has melted, add 4 tablespoons of flour, whisk until combined.
Pour heavy creamy, wine and truffle oil into the pot, whisk to combine.
Once the mixture is hot, slowly whisk in the cheeses.
Let the mixture simmer for 2-3 minutes until it’s thickened, stir occasionally.
Season to taste with salt and pepper and reduce the heat to low.
Assembling Instructions
Drizzle cream sauce into the bottom of the squash halves.
Divide sausage and broccoli mixture among the halves.
Drizzle Cream sauce over top.
Sprinkle it with mozzarella cheese and parmesan cheese.
Broil until cheese is browned and squash warmed through, 4 to 5 minutes.
Serve hot with a glass of Scout & Cellar Chardonnay!
Shop for the perfect Chardonnay on my Scout & Cellar page
bottle from Scout & Cellar!
Whisk Away Kitchen 