Autumn is prime time squash season. Why not turn the beautiful vegetable into a crave-worthy pad thai? This recipe is the perfect dish to cuddle up to on a crisp fall evening. It’s a much healthier version of your favorite takeout order, and is nut free for those with allergies! With some simple substitutions it can even be vegetarian or vegan. Give it a try!
- 1 Heaping Tbsp Sunflower Butter
- 2 Tbsp Honey
- 2 Tbsp Lime Juice
- 1 ½ Tbsp Rice Wine Vinegar
- ¼ cup Low Sodium Soy Sauce
- 1 ½ Tbsp Dark Brown Sugar
- 1 tsp Sriracha (or to taste)
- 1 Large Spaghetti Squash
- 2 Medium Sized Chicken Breasts (substitute with Tofu to make it vegan!)
- 1 cup carrots
- 1 cup bell pepper
- 1 cup radishes
- 1, 8 oz can sliced water chestnuts
- 1 tsp minced garlic
- Salt, Pepper
- Olive Oil
- 3 Scallions
- ¼ cup Edamame
Preparing the sauce and cutting all of the vegetables prior to cooking will create better ease in the cooking process.
- In a small bowl, add the sunflower butter, honey, lime juice, rice wine vinegar, soy sauce, and brown sugar. Stir until well combined.
- Julienne or cut the carrots, bell pepper, and radishes into 1 ½ inch long matchstick slices
- Chop the scallions
- Finely chop the edamame
- Mince the garlic
- Cube the chicken breast into 1 inch portions
- Pierce several holes into the surface of the spaghetti squash with a fork or knife. Place the squash, whole, onto a plate and into the microwave. Microwave the squash until tender, approximately 10-15 minutes. When the squash feels tender to the touch it is done. Slice it down the middle making two halves. Scrape the seeds out of the center and discard the seeds.
- While the squash cooks, place 2 tablespoons of olive oil into a large saute pan. Cook the cubed chicken on medium to high heat until done, approximately 7-9 minutes depending on how large the cubes are. Sprinkle lightly with salt and pepper.
- In a small saucepan, add the sauce created in step 1. Heat on medium until the sauce begins to bubble and take off the heat.
- When the chicken is done, place it in a separate bowl to rest.
- Into the same pan, add 2 more tablespoons of olive oil. Add the carrots, bell pepper, and radishes and cook for 5 minutes.
- Add the garlic and continue cooking for another 1-2 minutes or until the vegetables are al dente or slightly soft.
- To the pan add the chicken, water chestnuts, and the sauce and cook for 1-2 minutes until the sauce just begins to bubble.
- Scrape the flesh of the spaghetti squash with a fork to create long threads resembling noodles. Place the spaghetti squash noodles into the pan and stir until it appears well incorporated and take off the heat.
- Top with edamame and scallions and enjoy!
Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton