From Sara Jones of Tucson CSA, Tucson, Arizona: “This is a great idea from one of our volunteers. Although 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 the noodles. Add sautéed greens to the dish if you like.”
Spaghetti Squash Pad Thai
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
1 to 2 tbsp brown sugar
1 tbsp chili sauce
½ cup dry-roasted peanuts (finely chopped, divided, plus more for garnish)
1 tbsp vegetable oil
1 large handful bean sprouts
½ medium onion (thinly sliced)
2 cloves garlic (minced)
2 eggs (beaten)
½ medium spaghetti squash (cooked and separated into strands)
cilantro (for garnish)
lime wedges (for garnish)
In a bowl, mix together the lime juice, fish sauce, soy sauce, sugar, chili sauce, and half of the peanuts. Set aside.
In a large saucepan, heat the oil over medium heat. Stir-fry the bean sprouts, onion, and garlic for 1 to 2 minutes. Move the vegetables to the side of the pan and pour in the beaten eggs. Wait until the eggs are mostly set and then stir them to scramble.
Add about half of the lime juice mixture to the pan; once it begins to bubble, add the squash. Toss gently to coat. Taste for seasoning, adding more of the lime juice mixture as needed. Garnish with extra peanuts, cilantro, and lime wedges, and serve immediately.
— Sara Jones, Tucson CSA, Tucson, Arizona
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