Spaghetti Squash Pad Thai

Dave and I have a lot in common when it comes to food. We are both very adventurous about trying new things and share some of the same favorites including Indian, Japanese and Italian. However, there is one glaring difference in our preferences... my least favorite type of food is his most favorite... THAI!

I have surprised him by cooking it a couple times before though, I admit, the last time was shortly after we were married in 2012. So when I saw this recipe combining his favorite with one of mine (spaghetti squash!) I knew I had found a winner. And.....it was delicious! The best "Thai food" I've ever had.

Ingredients: (Serves 4)
1 large spaghetti squash
7 tablespoons oil
3 eggs
Two chicken breasts. cubed
1 large red onion, diced
6 cloves garlic, finely minced
2 cups carrots, cut into matchsticks
2 cups bean sprouts
1 bunch scallions, diced
6-8 tablespoons Pad Thai sauce (can be found in the "ethnic food" aisle at the supermarket)
3/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:
Preheat the oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands.
Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat. Once oil is nice and hot, add chicken and cook, stirring frequently, for 3-4 minutes. Remove from wok and set aside.
Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked chicken to the pan with 6 tablespoons of the Pad Thai sauce and stir.
Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
Serve Pad Thai immediately with lime wedges and chopped peanuts.

Thai for beginners

I have never cared for Thai food much to my boyfriend's dismay. He is convinced, and has been for our entire relationship, that he can find Thai food that I enjoy (although efforts thus far have been futile.)

When Tone It Up posted the below recipe on National Peanut Butter day I decided to give it a shot. Surprisingly I loved it. But even more surprisingly Dave claimed that it's not "really" Thai food (!) Either I still haven't found Thai food I enjoy or his criteria is too strict. In any case I hope you enjoy it and feel free to pair with Peanut Coleslaw as I did.

Ingredients:
4 ox. extra firm tofu (I dry fried mine)
1 tbsp green onions, thinly sliced
2 tbsp olive oil
1 tbsp sesame oil
1 tbsp organic peanut butter
2 tbsp coconut flakes

Directions:
After dry frying tofu and cutting into cubes cook for 5-7 minutes in a large skillet with green onions, olive oil and sesame oil. Add peanut butter and cook for another minute, stirring until tofu is completely covered. Remove from heat. Gently toss with coconut flakes and serve immediately.