Spaghetti Squash Pad Thai with Low-Fat Peanut Sauce
Ingredients
- 1 spaghetti squash
- Broccoli
- Sugar snap peas or stir fry veggies of choice
- 2 eggs
- Green onions to garnish
- EBTS (everything but the bagel seasoning)
Sauce
- 4 TB Powder PB
- 1 stevia or trivia packet
- Low sodium soy sauce or Bragg’s liquid aminos (enough to thin)
- 1 squeezed Lime
- Fresh minced garlic to taste
- Ginger powder or fresh (a dash)
Preparation
Cut both ends off the squash, de-seed, and place face down on a baking sheet. Spray with coconut oil spray and sprinkle with pink salt. Roast at 425°F for 25-35 minutes until fork-tender.
While the squash is roasting, mix the sauce ingredients in a bowl and set aside.
In a wok, stir-fry the vegetables in coconut oil spray on medium heat until browned, stirring continuously.
Once the squash is cooked, add it to the skillet with the browned vegetables.
In a separate pan, whisk and cook a scrambled egg, then combine it with the vegetable and squash mixture.
Pour in the sauce and simmer on low heat to combine flavors. Add more soy sauce if the dish is too dry.
Serve with garnish of chopped green onions and EBTS.
Tips
This sauce can be used as a dressing for salads or a marinade for proteins like chicken or fish.
To increase protein, add sautéed egg whites, shrimp, or chicken to the dish.