Basil and Bacon

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*Becky

Pad Thai Style Spaghetti Squash. Yeah. I went there.

There was a time in my life that I would do everything I could to avoid carbs. Basically 2004-2008. Call it South Beach, call it what you like. These days I call it crazy! What I wouldn't have done to have a recipe like this in my arsenal during those days. Sticky, Pad-Thai style goodness.

The nice thing with this recipe is you can switch up the "nut butter" you use. If you have allergies you can avoid nut butter all together and go with Sunflower Seed Butter or Sesame Seed Butter. It will all work deliciously!

If you're still with me, let's talk for a moment about spaghetti squash. We've been eating spaghetti squash at our place for several years now. If you've never tried it, you must give it a shot. (We LOVE it with pesto...) The brilliant thing about this squash is all you need to do is cut it in 2 and roast it on a cookie sheet for 45 minutes. Once it's cooked, you use a fork to pull out all the spaghetti like squash noodles inside. Brilliant I tell you. It's like guilt free noodles that never go mushy. It's good to know that you can roast the squash up to 4 days in advance and just wrap it in plastic wrap and keep it in the fridge.

Pad Thai Style Spaghetti Squash
Adapted from carrotsncake.com


1 Spaghetti Squash, roasted
2 large eggs
2 tsp canola oil
1/2 onion, chopped
1 pkg (or large handful) of snow peas
2 chicken breasts, previously grilled and chopped OR 1 pkg firm tofu, cut into squares and pan fried
3 green onions, chopped
handful of fresh cilantro, chopped

Sauce
Juice from 2 limes
1/2 cup of nut or seed butter (I used Cashew Butter)
1 tsp sriracha sauce (or more if you like spicy!)
2 tbsp soya sauce (*for gluten free, sub coconut aminos)
1/2 tsp fresh grated ginger
2 tbsp rice vinegar
1/2 cup coconut milk

1. To prepare your sauce, place all the ingredients in a blender or food processor and blend until smooth.

2. In a large pan on med heat add 1 tsp of oil. Crack your eggs into the pan and scramble lightly. Let the eggs cook into a large thin omelet, flipping if you can. Remove the eggs from the pan and cut into strips. Set aside.

3. To the same pan add another 1 tsp of oil. Add in your chopped onion. Sweat out the onion for about 4 minutes. Toss in your snow peas and give it a good stir.

4. To the pan, add your roasted spaghetti squash "noodles," your cooked egg and your prepared cooked chicken or tofu.

5. Pour in your sauce and give everything a good stir. Let it cook for a few minutes to heat everything through. Add a bit of water if you think the sauce is getting to thick.

6. Remove from heat and stir in green onions and cilantro.

7. Serve with a few dashes of sriracha if you desire.