Lively time: 20 minutes Whole time: 45 minutes
Whether or not you’re gluten-free or simply need to eat extra veggies, this can be a good choose. Pad Thai is a favourite at Thai eating places, the place it’s made with rice noodles and beneficiant quantities of oil. On this veggie-forward model, spaghetti squash takes the place of the rice noodles and provides the dish a touch of sweetness, so that you don’t have so as to add sugar.
Spaghetti Squash Rooster Pad Thai
Components
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp low sodium tamari soy sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tsp avocado oil
- 1 pound (450g) hen breast, minimize into 1 inch cubes
- 1 pink bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1 tsp crushed pink pepper
- 4 giant egg whites
- 1/2 cup (50g) inexperienced onion, chopped
- 1 cup bean sprouts
- 1/4 cup (4g) cilantro leaves, complete
- 1/4 cup (37g) unsalted peanuts, chopped
Instructions
To bake the squash: Preheat the oven to 400ºF (200ºC). Halve the squash lengthwise and scoop out the seeds, discard. Place the squash, cut-side down, on a parchment-lined baking sheet and roast for about 20 minutes. Bake the squash simply till you possibly can separate the strands with a paring knife; don’t overbake. Cool on a rack till you possibly can deal with the squash. Scrape the within of the squash with a fork to separate the strands, then scoop strands out of the pores and skin and switch 4 cups of the squash to a bowl. Put aside.
In the meantime, combine the tamari, lime juice and zest in a cup and put aside.
When the squash is finished cooking, coat a big saute pan with avocado oil and place the pan over medium-high warmth. Add the hen breast, pink bell pepper, carrots and crushed pink pepper and cook dinner till the greens soften and the hen is cooked by means of and reaches an inner temperature of 165°F, about 5-7 minutes. Add the egg whites, scramble and cook dinner till they’re set, breaking them up with a spatula as they cook dinner. Then add the inexperienced onions, bean sprouts and spaghetti squash and stir to mix.
Add the sauce to the pan, toss to coat all the things within the sauce, then garnish with cilantro and peanuts and serve.
Serves: 4 | Serving Dimension: 1 1/2 cups
Vitamin (per serving): Energy: 343; Whole Fats: 14g; Saturated Fats: 3g; Monounsaturated Fats: 2g; Polyunsaturated Fats: 1g; Ldl cholesterol: 86mg; Sodium: 555mg; Carbohydrate: 20g; Dietary Fiber: 5g; Sugar: 8g; Protein: 34g
Initially revealed January 16, 2020; Up to date January 2026
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