Creamy Thai Spaghetti Squash with Chicken
From The Clothes Make the Girl
So here’s the deal. John and I made this crazy Lenten promise thing that involves us giving up an asinine number of foods, including, but not limited to, pasta. Sweet, beautiful, delicious, amazing pasta. I love pasta in all its forms: standard wheat noodles, buckwheat soba noodles, delicate ramen noodles, thick and chewy udon noodles, and, of course, delicious Thai rice noodles. But it goes beyond the noodles. I love the stuff that goes on noodles, and until you give up the noodles, you don’t realize how much you’ll miss noodle toppings. For example, Pad Thai (and just about every other Thai dish). So when I stumbled on this recipe, I figured it might be just the thing to pull me through to March 31st.
Now, keep in mind, spaghetti squash is NOT spaghetti. Or noodles or any kind, for that matter. I repeat: SQUASH ≠PASTA. But squash does equal delicious, and lucky for me, it pairs well with the flavors from one of my favorite pasta dishes – Pad Thai. I made it for two friends that were willing to be good sports and dine with me during this crazy food month, and I don’t think they were at all disappointed.
- 1/4 cup sunflower seed butter (almond butter or peanut butter may work here, or maybe a combo of almond/peanut butter plus some tahini…or just suck it up and buy some sunflower seed butter, cause it’s pretty tasty)
- 2 Tbsp lime juice
- 1 Tbsp coconut aminos or soy sauce
- 1 clove garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp rice vinegar
- 1/4 tsp powdered ginger
- dash of cayenne pepper
- 1/2 cup coconut milk (the canned stuff, not the boxed stuff)
- 1 small or 1/2 large spaghetti squash
- 1 Tbsp olive oil
- 2 eggs
- 2 tsp coconut aminos or soy sauce
- 3 tsp coconut oil, divided
- 1/2 white onion, thinly sliced
- 1 cup snap peas, thinly sliced lengthwise
- 8 oz cooked chicken, diced or shredded
- cashews, almonds or sunflower seeds, for garnish, optional
- green onions, sliced, for garnish, optional
- cilantro, for garnish, optional
- lime juice, for garnish, optional
- To make sauce, place all ingredients except the coconut milk in a food processor. Pulse until well blended. Add coconut milk and blend some more, until fully combined and smooth. Set aside, or store in the fridge for up to a week until needed.
- To make squash, preheat oven to 400 degrees. Slice the squash in half, scoop out the seeds with a spoon, rub cut side with olive oil, and place cut side down on a parchment lined baking sheet. Bake 35-45 minutes, or until squash feels soft to the touch. Allow to cool enough to handle, then use a fork to shred the pulp of the squash into a bowl.
- While the squash is cooking, crack the eggs into a bowl and add the coconut aminos or soy sauce. Whisk to combine.
- Heat a large skillet (ideally cast iron, but non-stick would work too) over medium-high heat. Add 2 tsp coconut oil. When it’s good and hot, about 3 minutes, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid. Let the eggs set and begin to brown on the bottom, about 3 minutes. Use a large spatula to flip, and allow the other side to brown. Remove from pan, cut into bite-sized squares, and set aside.
- Increase heat in the pan to medium-high. Add the onion and snap peas and saute, stirring often, until they’re crisp-tender, about 2 minutes.
- Add the spaghetti squash, chicken and egg squares to the pan. Toss to combine, until heated through, about 3 minutes.
- Add the sauce to the pan and toss to combine and heat.
- Serve, topped with garnishes.