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
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.
Good recipe. Could easily make this without the spaghetti squash.
Wow. What an awesome recipe! Made it exactly to recipe except I microwaved the squash. Will be making this again!
The flavor was good, but my spaghetti squash turned to mush after cooking and putting in the pan. I will probably try to cook this again and see what happens.
Fabulous flavour. Didn't miss the noodles at all. Anything would taste good with this sauce!
* 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
Rated, reviewed, and ready to satisfy your sweet cravings.
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