spaghetti squash pad thai
Community Posted Recipe
Prep time:N/A
Cook time: 600 min
Other time:N/A
Serves: 4
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Ingredients
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2 pound(s) cooked spaghetti squash, baked and shredded
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1/4 cup(s) raw peanuts, finely chopped in food processor
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2 cup(s) cooked sweet red pepper strips, 1/2 half pepper sliced, and slices cut in half
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2 cup(s) cooked sweet green pepper strips, 1/2 pepper sliced and slices cut in half
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1 small uncooked red onion(s), sliced and cut in half
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1 cup(s) shredded carrot(s), matchstick-style
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1 cup(s) cooked sprouted mung beans
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1/2 pound(s) cooked shrimp, frozen, pre-cooked, thawed
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1/3 cup(s) canned Thai peanut sauce
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4 clove(s) (medium) garlic clove(s), finely chopped
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1 Tbsp olive oil
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1 Tbsp sriracha chili sauce, optional
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Instructions
- Preheat oven to 425. Place Spaghetti squash in oven on foil or baking sheet and cook for 1 hour. Meanwhile, thaw frozen shrimp in a bowl of hot water. Remove squash from oven and cut in half, allow to cool. Scrape out seeds and pulp, then use fork to shred meaty part. Set aside. Prepare all vegetables and coat bottom of a large skillet with olive oil. Add chopped garlic and stir. Add chopped vegetables (carrots, peppers, onions, sprouts) and sautee over medium heat for about 3 minutes, until slightly tender. Add cooked spaghetti squash to pan. Mix all ingredients until evenly distributed. Add mix optional sriracha with thai peanut sauce and add to pan, mixing well with all contents. add shrimp last and mix, just to heat through. serve with 1/2 tablespoon finely chopped peanuts on top for garnish.
I just throw in whatever amount looks good. Lots of veggies! And because of that, don't let the total deceive you! The only ingredients with PointsPlus values are the sauce (6), peanuts (6), shrimp (5) and olive oil (4)! Add up only the amounts of these ingredients you consume for a more accurate points plus value.
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