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Spaghetti Squash Pad Thai #healthyfood #dietketo

Spaghetti squash is an extraordinary choice to rice-based noodles, and it enables you to press much more veggies into your feast. Alternate reward: while rice-based noodles now and again progress toward becoming "sticky" in the wake of sitting in the ice chest, spaghetti squash does no such thing. This implies any additional items will make an extraordinary lunch that will be considerably more delicious the following day, in the wake of marinating in the sauce medium-term.

The initial step to setting up this simple cushion thai formula is to cook the squash. After it cooks, you'll rub out the tissue into stringy noodles and after that put it aside until the end. Next, it's an ideal opportunity to sauté whatever remains of your fixings and set up the sauce.

To make the cooking procedure as snappy as could be expected under the circumstances, I suggest getting ready and cutting up the entirety of your fixings ahead of time. At that point it's just an issue of adding them to the wok and rapidly cooking the fixings in stages.
Spaghetti Squash Pad Thai #healthyfood #dietketo
Also try our recipe 3 Ingredient Flourless Cheesy Breadsticks #recipe #easyketo

INGREDIENTS

  • 1 medium spaghetti squash about 3 lbs.
  • 2 Tbsp. tamarind paste or rice wine vinegar
  • 2 Tbsp. fish sauce
  • 1 tsp. raw honey
  • 2-4 Tbsp. water
  • 12 oz. extra-firm tofu, cut into small cubes
  • 3 Tbsp. cornstarch preferably GMO free
  • 8 tsp. peanut oil divided use
  • 1 medium onion thinly sliced
  • 2 large eggs lightly beaten
  • 4 cloves garlic finely chopped
  • 3/4 cup fresh bean sprouts
  • 4 medium green onions cut into 1-inch pieces
  • 2 Tbsp. chopped peanuts
  • Lime wedges
  • Cilantro sprigs
  • Crushed red pepper

INSTRUCTIONS

  1. Preheat oven to 350° F.
  2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.  
  3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Coat tofu in cornstarch in a small bowl; mix well.
  5. Heat a large wok (or skillet) over high heat.
  6. Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.
  8. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
  9. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  11. Add sauce; mix well.
  12. Add bean sprouts and green onions; mix well.
  13. Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Read more our recipe WHITE CHICKEN ENCHILADAS #healthy #recipe

Source : bit.ly/2Jn8GR6

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