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Spaghetti-Squash Pad Thai

Rated : 
 by 78 people
Makes: 4 servings Prep 35 mins Total Time 1 hr 25 mins View Nutrition Facts

Ingredients

  • 1 small spaghetti squash (1.5 to 2 pounds)
  • 2 tablespoons  fresh lime juice
  • 1 1/2 tablespoons  rice vinegar
  • 1 1/2 tablespoons  fish sauce
  • 2 tablespoons  sugar
  • 1/2 jalapeno, minced
  • 1 tablespoon  water
  • 1 tablespoon  canola oil
  • 3 cups  thinly sliced green cabbage
  • 1 14-ounce container extra-firm tofu, cut into 1/4-inch cubes
  • 4 large eggs, whisked
  • 1/2 cup  peanuts, chopped
  • 1/2 cup  cilantro, chopped

Directions

1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.

2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.

3. Heat oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.

4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. Place strands in a large bowl and gently untangle with fork; transfer to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts and cilantro.

Spaghetti-Squash Pad Thai
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