If you follow me on InstaGram, you probably saw this on Sunday night:
Last weekend in Beaumont, we had a great pad thai. Then I saw a recipe for paleo pad thai on Carrots n Cake. Spaghetti squash instead of regular noodles? Brilliant! Especially since we had a spaghetti squash that needed to be used. There are tons of recipes out there for homemade pad thai sauce but I was going for convenience and I did not want to buy 20 ingredients so we purchased a bottle at Whole Foods.
1 spaghetti squash, halved & seeds removed
1 carrot, grated
1 bag bean sprouts
8oz sliced mushrooms
1 bottle pad thai sauce
3/4lb squid tubes and tentacles
1/4c green onion tops, sliced
Bake spaghetti squash in a 375 oven, cut side on the grates, for 40 minutes. Let cool, scrape out spaghetti insides with a fork.
In a large pot, saute vegetables with evoo, and spices of your choosing (we went with pepper, garlic, and asian essence). Add spaghetti squash and pad thai sauce, let cook for about 5 minutes. Add squid. Cook only until squid is cooked through. Makes sense, right? Serve family style topped with green onion and cilantro.
This recipe actually made 6 servings. If I calculated correctly, all of the ingredients cost us approximately $17.50. With 2 dinners and 4 lunch portions that puts us at about $2.95/ serving. That's a great price for something full of veggies and fresh seafoood!
Oh, I also kept the spaghetti squash seeds and roasted them in the oven for an added snack:
This recipe shall be made again!