Spaghetti Squash Pad Thai

Ingredients

• Squash

  Winter, spaghetti, cooked, boiled, drained, or baked, without salt

  2 cup or 310g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Chili Garlic Sauce

  Lee Kum Kee

  1 Tbsp or 18g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Ginger

  Spices, ground

  1 tsp or 2g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  3 tbsp or 44g

• Cornstarch

  1 tbsp or 8g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Broccoli

  Frozen, chopped, unprepared

  1 package (16 oz) or 453g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
3. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
4. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
5. Cook's Note: This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts or zucchini noodles can be substituted for spaghetti squash. Any protein can be subbed or added to chicken; tofu, beef, pork, and shrimp all work well.
6. Tip: You can cook and freeze the squash in advance for quicker prep. After you cook and shred the squash put it in a colander and set the colander on top of a large mixing bowl. Cover and store it in the refrigerator overnight. This will allow the excess water to drain from the squash so it isn't soggy when you use it later. If it was a rainy growing season, an amazing amount of water will drain out. Don't skip this step. It's the secret to freezing spaghetti squash with good results. Then scoop all the squash strands into a freezer-safe bag or container. Squeeze out all the excess air, label and date the bags, and freeze.

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