Fall is my favourite time of year. I love the moderate temperatures, cozying up in the evenings, and the changing temperatures. Most importantly, I love the fresh garden produce and their delicious flavours. Thanks Mom for giving me the carrots and spaghetti squash for this recipe adapted from “stuff we ate”.
Spaghetti Squash Pad Thai
- 1 large spaghetti squash
- 1 bag bean sprouts
- 1 cup chopped broccoli
- 1/2 cup chopped green onions
- 1 cup thinly sliced red cabbage
- 2 cups carrots (chopped or shredded)
- 2 cups chicken (breast or thighs works well)
- 1-2 cloves garlic, minced
- 1/3 cup organic chicken broth
- 3-4 tbsp almond cashew butter (mystery butter)
- 1 Tablespoon coconut aminos
- 1 tbsp apple cider vinegar
- 1 red chili pepper
- cashews, sunflower seeds, cilantro and lime wedges
Cut spaghetti squash in half lengthwise, scrape out the seeds. Roast on 350 degrees for 40-60 minutes. Remove, let sit 5 minutes and then scrape the squash out with a fork.
Sauté garlic in a small amount of oil for 1 minute, add chopped chicken until cooked and set aside. Sauté carrots, red cabbage, green onions and broccoli over medium-high heat for 3 minutes. Remove to a plate. Add chicken broth, nut butter, soy sauce, coconut aminos and red chili pepper to skillet. Heat until sauce is smooth. Return the carrots, broccoli, green onions, sprouts, and spaghetti squash to the pan. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.
Top with nuts, seeds, cilantro, green onion, and lime.
Adapted from the original recipe taken from Chicken Pad Thai made with Spaghetti Squash
Enjoy with friends or a good book!
Karyn is a Registered Psychologist, who primarily practices from a Cognitive Behavioural perspective. She received training from Dr. David Burns, and loves collaborating with her clients to find the thoughts and actions creating obstacles in their lives, and leading them through steps to test if these thoughts and actions are true and helpful.