Pad Thai with Spaghetti Squash

Being Gluten-Free can be frustrating to say the least but then factor in other things like dairy free or even grain free! It can start to feel limiting! This next recipe though, just might blow your taste buds! 

Before you dismiss this unlikely combination let me just say that is seriously now one of our new family FAVORITES! It's simply that good. Let's be honest though, I was as skeptical as you are about the no noodles things. I mean squash...seriously?! We've used spaghetti squash before served with spaghetti sauce but never in something like this... 

So, daring (and hungry), I pushed up my sleeves and got to work! I've made a couple of changes from the original recipe and frankly, I can't imagine the dish without them. I think you're going to LOVE this dish. Be sure to let us know what you think! :)

Pad Thai with Spaghetti Squash

(Gluten Free, Dairy Free, Grain Free, Contains Peanuts)
Adapted by jalene from a recipe past through my mom ;)

Makes 4 servings
Ingredients:

• 1 Spaghetti Squash 
• sea salt and fresh ground pepper for seasoning
• 1 Tbsp peanut oil or sesame oil (not sesame SEED oil)
• 1 cup cabbage, thinly sliced
• 1 cup carrots, thinly sliced
• 2 chicken breasts, chopped & cooked
• 1 large clove garlic, minced
• 1/2 cup gluten free chicken broth
• 1/4 cup peanut butter (we use organic)
• 2 Tbsp rice vinegar (unseasoned)
• 3 Tbsp gluten free soy sauce (we use San J's Organic Gluten Free Soy Sauce)
• 4 drops hot sauce (or to taste)
• Optional garnish: 2 Tbsp roasted peanuts, chopped & green onions, sliced thin

Directions: 

1. Preheat your oven to 350 degrees F. 
2. Wash the outside of the spaghetti squash, cut in half, and scoop out the seeds. Season with salt and pepper. In a 9x13 pan add about 1/2 cm of water to the bottom. Lay the squash cut side down and cover with foil. 

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Use some forks to shred the spaghetti squash.

3.   Bake for about 45 minutes or until the "spaghetti" easily pulls away from the edge with a fork.  Let the squash rest for 5 minutes and then "shred" the spaghetti with a fork. Set aside. 

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4.    In a large nonstick skillet or wok over medium high, saute the garlic, carrots, and cabbage for 
3 minutes. Remove from pan and set aside. Add the chicken broth, peanut butter, soy sauce, rice vinegar, and hot sauce to the skillet. Heat until smooth and combined. Return veggies, chicken, and spaghetti squash to the pan. Toss until well coated and heated. Serve warm garnished with the chopped peanuts and green onions.

Refrigerate leftovers in a covered container for up to 3 days.