Recipe by SunnyDaysNora
"This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!"
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spaghetti squash, halved and seeded
1 1/2 cups
minced fresh ginger
ground black pepper
1 (12 ounce) package
broccoli coleslaw mix
red bell pepper, diced
sliced green onions
chopped fresh cilantro
cubed cooked chicken breasts
The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fry part.
Do NOT mix the spaghetti squash into the overall mixture. It will get super gummy and turn into mush. Just layer some spaghetti squash down on your plate and then ladle the sauce/veggie/meat mixture on top.
This made way closer to 6 servings for me. When putting it into a calorie calculator it would be about 225 calories per serving!
After preparing it as written, I added more ginger, more fish sauce, more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with an egg. Still, I felt the sauce was missing something, but I really can't put my finger on it. I do think this is a good start. I do love the idea of using this with spaghetti squash for those who may be gluten intolerant or low carbing it. In my oven, I cook my squash at 375 for about 45 minutes to an hour for a crisp tender texture. All ovens are different. Thank you for sharing this recipe!
You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead, can't wait to try it with the slaw.I also added some basil. I can't believe anyone would think the sauce was bland, much less add sugar! Thank you for sharing a fantastic receipe. We will definitely be making this again.
Good recipe. Could easily make this without the spaghetti squash.
Excellent recipe! We have made this a couple of times and I was pulling it up to make again. I have altered the veggies depending on what's on hand, but haven't seen a need to alter the sauce. I microwave the squash to save time though. Thanks for sharing this keeper!
This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a spaghetti squash left over from another recipe, reheated in microwave. Subbed minced garlic and a bit of red curry paste for the chile-garlic sauce. Very good.
The basic recipe was just that, the basic recipe. Do not stir fry the spaghetti squash after baking it as it will turn to mush. The sauce was very bland. I ended up adding about 1/4 cup of sugar, 3/4 tsp. garlic powder, and 1 tsp. salt. Also, the cornstarch needed to thicken the sauce was substantially more. I had about two times as much sauce as I needed so next time I make it I will probably half it. After the modifications, it turned out good.
Wow. What an awesome recipe! Made it exactly to recipe except I microwaved the squash. Will be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Squash Pad Thai
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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