Ever wonder what to do with spaghetti squash besides use it as a pasta substitute? Well, this recipe won't help you there, but it is a new take on the usual spaghetti squash with spaghetti sauce. This time, it's topped with a cheap, easy copy of Pad Thai (go ahead and add scrambled egg if you want; I just didn't have any laying around when I whipped this up).
Pad Thai sauce is totally worth the purchase, by the way, and adds a sweet-sour tang to all kinds of things, even fries.
Spaghetti Squash with Thai flavors
1 tablespoon peanut oil
1 medium spaghetti squash
1 tablespoon minced ginger
1 red bell pepper, cut into bite-size pieces
2 cups chopped red cabbage
1 small yellow onion, thinly sliced
1 large carrot, cut into thin rounds
1 small bunch broccoli, cut into bite-size pieces
1 bunch cilantro, chopped
3 tablespoons Pad Thai sauce
1 tablespoon Sriracha
1 tablespoon rice vinegar
Garnishes for serving:
4 scallions, thinly sliced (white and green parts)
1 tablespoons diced cucumber
2 tablespoons chopped peanuts
Split spaghetti squash in half lengthwise. Place cut sides down in a shallow pan of water, cover the pan in foil, and bake in the oven at 425°F (no need to preheat) until soft, about 20 minutes.
Steam broccoli and carrot slices until crisp-tender.
In a large pan, heat the oil over medium. Sauté the onion until soft, about 8 minutes. Add the red pepper, ginger, and cabbage and cook, stirring occasionally, until all vegetables are soft., about 10 minutes. Stir in the steamed broccoli and carrots, cilantro, Pad Thai sauce, Sriracha, and rice vinegar. Lower heat to low and cover, allowing flavors to incorporate (about 5 minutes, or however long it takes for the squash to finish).
To assemble, scrape the cooked spaghetti squash into a serving dish and season with salt and black pepper to taste. Pour vegetables on top and garnish individual dishes with scallions, cucumber, peanuts, and lime to taste.