A healthy, low carb pad thai from Mareya Ibrahim’s EAT LIKE YOU GIVE A FORK: The Real Dish on Eating to Thrive.
Course: Dinner
Keyword: pad thai, spaghetti squash
Author: Mareya Ibrahim
Ingredients
1spaghetti squash (3-4 pounds)top trimmed, halved lengthwise and seeded
nonstick olive or coconut oil cooking spray
2tablespoonsraw coconut oil
1pound16-20 ct. raw shrimppeeled and deveined
3garlic clovesminced
juice of 2 limes
3tablespoonscoconut amino acids
1tablespoongranulated stevia or monkfruit sweetener
1tablespoonred chile paste
2large eggs, lightly beaten
Toppings
1cupshredded carrots
4scallionssliced
¼cuproasted peanutschopped
¼cupfresh cilantrochopped
Instructions
Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Mist the cut sides of the squash with cooking spray and place on the prepared baking sheet. Roast for 30 to 40 minutes, until the squash’s flesh is tender and can easily be removed from the skin with a fork. Let the squash cool slightly, then scrape the flesh into spaghetti-like strands with a fork and transfer to a bowl. Set the scraped shells aside.
In the meantime, in a large skillet, melt 1 tablespoon of the coconut oil over medium heat. Add the shrimp and cook until pink and opaque on each side, about 2 minutes. Remove from the heat and set aside.
In a small bowl, whisk together the garlic, lime juice, amino acids, stevia, and red chile paste.
Return the skillet to medium high heat and melt the remaining 1 tablespoon coconut oil. Add the squash and pour the garlic-lime juice mixture over the top. Toss thoroughly to evenly coat the squash. Add the beaten egg and quickly cook for 2 minutes.
Spoon the squash noodles back into the squash shells, dividing them evenly. Top with the shrimp, carrots, scallions, peanuts, and cilantro, and serve.