More on the apples and pumpkin later, first, let's talk about Pad Thai! This may sound complicated but it's very simple and falls under the 'throw everything into one pan and see how it goes'. Chicken is seasoned and sauteed while the spaghetti squash roasts away in the oven. Once the chicken is browned, remove from the pan and cook the veggies in the same pan. All those juices and seasonings.
Serve with crushed peanuts on top or plain! You can also squeeze a lime over top for a little zing.
- 1 medium spaghetti squash
- 2 medium chicken breasts
- 1/2 cup carrots, chopped
- 2 cloves of garlic
- 2 sprigs of green onion
- 1 1/2 cups bean sprouts
- 2 Tablespoons cilantro, chopped
- 1 Tablespoon sriracha sauce
- 2 Tablespoons peanut butter
- 1 Tablespoon vegetable oil
- 3 Tablespoons soy sauce
- Juice of 1 lime
- Prepare the spaghetti squash and bake until tender.
- In a large skillet, heat vegetable oil (just enough to cover the pan and prevent the chicken from sticking). Brown the chicken breasts evenly on each side. Remove and set aside on a plate.
- In the same skillet, add the minced garlic. If needed, add more vegetable oil and sautee the garlic until fragrant. Add the carrots and cook until tender.
- Chop the chicken into bite-sized pieces. Return to the pan with the carrots.
- Add the green onion, bean sprouts and cilantro to the pan.
- Shred the spaghetti squash into the pan as well (this is why we need a large pan).
- In a small bowl, mix together all ingredients for the sauce. Whisk until combined and pour into pan.
- Stir all ingredients to coat with the sauce and mix everything up. Simmer for 5 minutes longer.
- Serve hot. You can also add crushed peanuts on top and more cilantro.