Ditch the rice noodles and infuse spaghetti squash "noodles" with the sweet and tangy flavors of pad thai. This low-carb alternative isn't traditional, but you'll be surprised how well the delicate sweetness of the squash works in this Thai favorite. Source: EatingWell.com, July 2018

Hilary Meyer
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Ingredients

Directions

  • Place squash, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.

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  • Meanwhile, combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.

  • Set a 14-inch flat-bottom carbon-steel wok or large nonstick skillet over medium-high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set, 30 to 60 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.

  • Swirl the remaining 2 tablespoons oil into the wok (or pan). Add bell pepper and scallions; cook, stirring occasionally, until the vegetables are soft, 2 to 3 minutes. Add the squash and garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add bean sprouts and the vinegar-fish sauce mixture; toss until heated through, 1 to 2 minutes. (If using a skillet, it will be full; stir carefully.)

  • Slice or chop the egg. Serve the spaghetti squash "noodles" topped with the egg and garnished with peanuts, cilantro and lime wedges.

Nutrition Facts

323 calories; 18.1 g total fat; 3.8 g saturated fat; 186 mg cholesterol; 938 mg sodium. 693 mg potassium; 31.6 g carbohydrates; 6.9 g fiber; 16 g sugar; 13.8 g protein; 1859 IU vitamin a iu; 62 mg vitamin c; 133 mcg folate; 121 mg calcium; 3 mg iron; 90 mg magnesium;