I am not a cold weather person. I love sun and warmth and frolicking on warm sandy beaches. But now it is winter. Initially I was shivering under my down comforter waiting for the sun to come back, but slowly I have come to appreciate certain things about the cold season. I love feeling the crunch of leaves under my new boots while walking on the sidewalk, the sound of crackling sparks from the logs in the fireplace, and curating my ever expanding winter wardrobe of gorgeous scarves and coats and sweaters. But most of all, I love to eat all the “comfort food” that makes me feel warm and fuzzy inside.
Things like hot chocolate with melty marshmallows, hearty meaty stews, creamy soups in flaky bread bowls, and any big bowl of pasta with plenty of sauce. Unfortunately every food I am craving is a giant carbohydrate overload. I am living in paleo, gluten free, vegan, low-carb California, and eating all the typical comfort food is often looked upon with judgement from my fellow health conscious Californians. Luckily there are alternatives. Instead of eating spaghetti and meatballs, I can use spaghetti squash for the pasta which several of my paleo friends have been advocating for some time now. To be honest, it does look like spaghetti and meatballs, but it definitely does not taste like it. My comfort food seeking side was not too happy with this substitution. I just couldn’t mess with a classic.
Scrape the inside of roasted spaghetti squash with fork to make noodle like strands.
But actually, my paleo peeps were on to something. I like the idea of substituting the spaghetti squash for noodles: Low-carb and an additional serving of vegetables (win-win!). I needed another option besides a tomato based sauce, and found a recipe with a peanut sauce and Asian flavors similar to Pad Thai. I also loved the crunch of the crushed peanuts and the option to add any other vegetables such as chopped red peppers or vegetable sprouts. In fact, I liked this dish so much that I am considering buying a spiralizer to make noodles out of zucchini. But will be saving that for another winter day though…
Spaghetti Squash “Pad Thai” Recipe
- 2 medium spaghetti squash
- olive oil
- 1 teaspoon minced garlic
- ¼ cup chopped parsley or cilantro
- ¼ cup crushed peanuts **Note: Blend in food processor. Do not leave this ingredient out, it adds nice crunch and texture
For Peanut Sauce:
- 1 can (14 ounces) coconut milk
- ⅔ cup natural, unsweetened peanut butter **Note: You could probably use regular peanut butter, but if you do, omit the sugar/agave
- ¼ cup sugar or agave
- ¼ cup water
- 2 tablespoons soy sauce
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons sesame oil
- 2 teaspoons red curry paste
- 1 teaspoon Sri Racha chili sauce (optional)
1. Preheat oven to 350 F. Half the squash and scoop out the seeds.
2. Drizzle inside with olive oil and sprinkle with salt and pepper. Place spaghetti squash cut side down on a baking sheet lined with foil and roast for 45 minutes or until soft.
3. Remove squash from oven and let cool for 10 minutes. Take fork and scoop out the squash. It should come out in little strands that look like noodles. Set aside.
4. While squash is roasting, place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
5. After sauce thickens a bit, take off heat and set aside. (I liked mine on the thicker side so let it cook for awhile longer).
6. Heat a skillet over medium heat and add olive oil. Add minced garlic, and cook for a minute. Add spaghetti squash, ½ -¾ cup of the peanut sauce pan, chopped cilantro, crushed peanuts. and combine. Stir to combine and cook until heated through (about 2 minutes).
7. Plate and garnish with a little more crushed peanuts and chopped cilantro. Can also add some bean sprouts or other vegetables if desired. Add more sauce if needed. Serve immediately.
Yield: 3-4 servings as main (5-6 as a side)
Based on this recipe from Leelalicious.