The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.
These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead.
House update: we were outbid on the house we liked. Womp, womp.
I’m trying to comfort myself by reminding myself of all the negatives. Like, the super pink early-90s kitchen and the extra bathrooms to clean. I’m also trying to relish the fact I no longer have to worry about showings – which means I can actually do some meal planning! And after all the fast food I’m excited about all the vegetables.
This spaghetti squash version of pad thai has been one of my favorite Lenten dinners so far. If you’re a slow chopper like me, this will take a bit to prep – but it’s flavorful and the contrast of the cooked squash with the other raw veggies is great!
Spaghetti Squash Pad Thai (adapted from Tasty) Serves 2
1 spaghetti squash
Salt and pepper, to taste
1/4 cup water
3 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. honey
2 Tbsp. lime juice
1 Tbsp. Sriracha
1/2 cup creamy peanut butter
4 cloves garlic, minced
1/2 large cucumber, peeled and quartered
2 carrots, coin-sliced
1 red bell, diced
3 green onions, chopped
1/2 onion, diced
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking sheet and bake at 400 degrees for 40 minutes.
Meanwhile, whisk together the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, and garlic to make the sauce.
When the spaghetti squash is done, shred the inside with a fork and transfer to a large bowl. Stir in the sauce and remaining ingredients until well combined. Serve immediately.