Spaghetti Squash Pad Thai Recipe
Pad Thai is a beloved Thai dish known for its rich flavors and vibrant textures. This particular rendition replaces traditional noodles with spaghetti squash for a healthier, low-carb alternative that doesn’t compromise on taste.
Ingredients:
- 1 medium-sized spaghetti squash
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 eggs, lightly beaten
- 1/4 cup roasted peanuts, chopped (optional)
- Fresh cilantro for garnish
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon chili flakes (adjust to taste)
Instructions:
- Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet, cut side up.
- Drizzle with olive oil, sprinkle with salt and pepper, then roast in the oven for 40-50 minutes, or until the squash is tender and easily pierced with a fork. Let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- Make the Pad Thai Sauce:
- In a small bowl, whisk together the soy sauce, fish sauce, tamarind paste, rice vinegar, brown sugar, and chili flakes. Adjust the sweetness or spice level to your preference.
- Cooking the Pad Thai:
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sliced onion, and sauté for 2-3 minutes until fragrant.
- Add the julienned bell pepper and shredded carrots, and stir-fry for another 3-4 minutes until the vegetables begin to soften.
- Push the vegetables to one side of the pan and pour the lightly beaten eggs into the other side. Scramble the eggs until they are cooked through, then mix them with the vegetables.
- Add the cooked spaghetti squash strands and bean sprouts to the pan, followed by the prepared Pad Thai sauce. Toss everything together until well combined and heated through.
- Taste and adjust the seasoning if needed. If using roasted peanuts, sprinkle them over the Pad Thai before serving.
- Serve and Garnish:
- Transfer the Spaghetti Squash Pad Thai to serving plates. Garnish with chopped fresh cilantro for a burst of freshness and flavor.
Enjoy your homemade Spaghetti Squash Pad Thai! Adjust the ingredients and spice levels according to your preferences for a personalized twist on this classic dish.
Source: thesoccermomblog.com
Mushroom Gnocchi with Parmesan Cream Sauce Recipe
If you're looking for a comforting, restaurant-quality dish that you can easily make at home, this Mushroom Gnocchi with Parmesan Cream Sauce is a perfect choice. The tender gnocchi paired with savory mushrooms and a rich, creamy Parmesan sauce creates a meal that's both elegant and satisfying. Let's explore how to bring this delightful dish to life in your kitchen.
Ingredients
- 1 (16 ounce) package potato gnocchi
- 2 tablespoons unsalted butter
- 8 ounces fresh baby bella mushrooms, , sliced
- 2 teaspoons minced garlic
- Salt and pepper, , to taste
- 1 cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons all-purpose flour
- ½ cup shredded Parmesan cheese
- chopped parsley for garnish, (if desired)
Instructions
Cook gnocchi according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat.
Add mushrooms and minced garlic. Saute until tender, for about 5-6 minutes. Season with salt and pepper. Remove to a plate and set aside.
In the same skillet, add chicken broth, heavy cream, and flour. Whisk until smooth.
Simmer on low for about 3-4 minutes, or until slightly thickened. Add gnocchi and stir to combine.
Stir in Parmesan cheese until thoroughly combined. Remove from heat.
Add mushrooms and stir. Season with salt and pepper and garnish with chopped parsley, if desired.
Serve immediately.