Spaghetti Squash Pad Thai


Spaghetti-squash may be an autumn-autumn and winter vegetable, but we are here thanks to the fact that the Pad Pad's unconventional spin – a light and colorful family favorite – can become a summer tissue.

Spaghetti-squash is low in calories and full of nutrients such as fiber, vitamin C, manganese and vitamin B6, (1) making it an excellent vegetable for cooking, regardless of the season.

Our Mother of the Month partner, Mareya Ibrahim, author of the article Eat as you give a fork: a real cake to flourish, shares below his Spaghetti Squash Pad Thai recipe …

P.S. Let's celebrate Mother's Month in another week! Head here and register before Monday, May 25 to receive a FREE e-sweet bag (e.g. meditations, events and activities, live workouts and more)!

  • 1 (3- to 4-female) spaghetti, cut at the top, cut in half lengthwise and with seeds
  • Nonstick olive or coconut oil frying spray
  • 2 tablespoons crude coconut oil
  • 1 pound 16-20 ct. raw shrimps, shelled and unshelled
  • 3 cloves garlic, chopped
  • 2 lime juice
  • 3 tablespoons coconut amino acids
  • 1 tablespoon granulated stevia or monk sweetener
  • 1 tablespoon red chilli paste
  • 2 large eggs, lightly beaten
  • 1 cup chopped carrots
  • 4 pieces, sliced
  • ¼ cup of roasted peanuts, chopped
  • ¼ cup of fresh coriander, chopped
  1. Preheat oven to 425 ° F. Line a bordered baking sheet with a silicone baking mat or parchment paper.
  2. Moisten the cut sides of the squash with a baking spray and place on a prepared baking sheet. Roast for 30-40 minutes until the squash meat is tender and can be easily removed from the skin with a fork. Allow the squash to cool slightly, scrape the flesh into spaghetti-like chains with a fork and place in a bowl. Set aside the scraped shells.
  3. In the meantime, melt 1 tablespoon of coconut oil in a large beaker over medium heat. Add the shrimp and cook until pink and opaque on both sides, about 2 minutes. Remove from heat and set aside.
  4. Whisk the garlic, lime juice, amino acids, stevia and red chilli paste in a small bowl.
  5. Put on medium medium heat and melt the remaining 1 tablespoon of coconut oil. Add squash and pour the garlic-lime juice mixture over it. Throw thoroughly so that the squash is evenly covered. Add the beaten egg and cook quickly for two minutes.
  6. After all, shrimp, carrots, scallops, peanuts and coriander and serve.

Are you looking for a recipe that offers a quick tonic that is perfect for a morning boost and intestinal health? Check out this Vitality Tonic recipe. You can find more such recipes here blog and Mareya in a new book Eat as you form: a real cake to flourish.

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Sources:

(1) – Healthline – https://www.healthline.com/nutrition/spaghetti-squash

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