Hello faithful bloggies!! That's what I am going to call you lovely, faithful blog followers... that is, at least, until someone else comes up with a more clever name that they like better. Hee hee.
So tonight I was really in the mood for pad thai, but normally, I make it with ramen noodles (because they are super cheap, but NOT at all healthy) so I thought I would lighten up this dish, and make it with spaghetti squash instead!! I made a double batch, but it is SO GOOD, that I probably should have doubled that so there would be some left overs! Here it is!
Spaghetti Squash Pad Thai
Ingredients
your MISTO
1 medium to large spaghetti squash
1/3 cup peanuts or cashews
1/2 cup chopped cilantro or 2 TBS dried
1 egg
1-1 1/2 cups cooked chicken
lime juice to taste
Sauce
1 TBS smooth peanut butter
1 TBS hot sauce
1 TBS sesame oil
3 tsp fish sauce
1 tsp reduced sodium soy sauce
1 tsp white wine vinegar
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1. Cut, deseed & depulp your spaghetti squash and set directly on middle oven racks, and bake at 350* for 1 hour. Meanwhile...
2. While the squash is cooking... Mix all ingredients for the sauce together until smooth (you can nuke the PB for 10-20 seconds to warm it up, which makes it easier to mix, or just blend all ingredients in your food processor or Ninja!
3. On a baking sheet (I wrap mine in foil so clean-up is a breeze!), place uncooked chicken. Spray with MISTO and season slightly with salt and pepper. At the 20 minutes-to-go mark, put your chicken in the oven along with the squash and bake for 20 mins until juices run clear. Place and cut on cutting board to cool slightly.
4. Once the squash is done, pull it out, and shred the fibers into "noodles" witha fork. Set these aside in a bowl to cool. In a large skillet, or medium saucepan, on medium heat, spray with your MISTO and then toast the nuts for several minutes until they brown slightly. Remove and set aside.
5. In the same pan, scramble the egg into small pieces.
6. Readd the nuts and chicken to the pan. Add cooked spaghetti squash and 1/4 cup water. Add the Thai sauce, and mix all ingredients together well.
9. Add extra cilantro & lime juice to taste. Serve hot and enjoy!
There probably won't be any leftovers if your house is like mine! YUM!! P.S. Eggnog makes a great dessert drink after this meal, since the spicy hot sauce may have your mouth on FIRE!
EXERCISE
No go :( - let me tell you a little about this. My husband is home from deployment and he brought all his stuff home from work, which is our entire living room FULL, with piles of stuff up to my belly button. We are slowly sorting and dealing with it. It kind of feels like we are moving because of the continous state of disarray that things are in. Anyways, my workout space (the office) is being reorganized and redone to accomodate a work space for a home-businesess. And of course, the living room is totally unusable for my workouts. HEALTH UPDATE: my hip is mostly better, though it still twinges at times. I think by this next week we will have things up and running and reorganized and I can get back into exercising.
FOOD
Breakfast: scrambled eggs on honey toast
Snack: a HBE and a banana
Lunch: raw green beans, a HBE
Snack: string cheese and an apple
Dinner: spaghetti squash pad thai
Thanks for reading all! Have a great night "Bloggies!" Let me know if you try this dish, what you think!
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