some dishes are so classic and so craveable that we just can’t bear to mess with their original recipes. But there are other classics that are so easy to healthify (and, dare we say, improve upon) that it makes no sense not to!
For each of us, those ‘don’t-mess-with’ dishes vary. Some of us can make gluten-free french toast and not think twice — others would sooner starve. Some people really do enjoy a vegan burger, others are devoted to those double cheeseburgers as their most delicious cheat.
It’s possible that pad thai could be on your personal ‘don’t-mess-with’ list, but for the rest of us, this spaghetti squash pad thai from Nealy Fischer, founder of The Flexible Chef and author of Food You Want: For The Life You Crave is everything you’re looking for when it comes to a rich, yet light, spicy warm-weather dinner…
SPAGHETTI SQUASH PAD THAI
Ingredients:
For the Pad Thai:
8 ounces firm tofu, cut into 1/2-inch cubes
3 Tbsp peanut oil or olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium (3-pound) spaghetti squash
1 cup chopped yellow onion
4 large eggs, beaten
4 garlic cloves, minced
8 scallions, greens cut into 1-inch pieces, whites chopped
2 cups mung bean sprouts
For the Pad Thai sauce:
2 Tbsp rice vinegar
2 Tbsp fish sauce
2 Tbsp dark brown sugar or raw honey
1/2 tsp salt
1/4 tsp freshly ground black pepper
To serve:
1 cup chopped fresh cilantro leaves
1/4 cup chopped roasted, salted peanuts
3 tsp hot chile oil 1 lime, sliced into wedges
red pepper flakes, to garnish
Directions:
Preheat the oven to 400°F. Grease 2 large baking sheets.
Arrange the tofu on a prepared baking sheet, and season it generously with a tablespoon of oil, salt and pepper. Set aside.
Slice the squash lengthwise in half; use a sharp knife and use caution, as the squash is hard to cut through. Place the halves flesh-side down on a prepared baking sheet.
Slide the tofu and the squash in the oven. Remove the tofu after 20 minutes, or until it is firm, crispy, and lightly browned on the edges. Set aside. Bake the squash for 10 to 15 minutes more, for a total cook time of 30 to 35 minutes, or until it is tender and separates into strands. Do not overbake or it will be mushy. Remove the seeds from center. (Seeds are way easier to remove once the squash is cooked rather than attempting it raw.)
Whisk all the sauce ingredients together in a small bowl with 2 tablespoons of water. Set aside.
Heat the remaining 2 tablespoons of oil in a large wok or frying pan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
While the onion is cooking, scramble the eggs in a separate small frying pan coated with oil over medium heat until cooked, about 4 minutes. Set aside.
Raise the heat to medium-high. Add the cooked tofu, spaghetti squash and garlic to the wok or pan with the onions, stirring to combine. Stir in the sauce, and cook until incorporated, 2 to 3 minutes. Stir in the cooked eggs, scallions and bean sprouts, just to heat through. This whole cooking process should take only minutes on a medium-high flame. Taste and season with salt and pepper.
To serve, garnish with cilantro, peanuts and drizzles of chile oil and lime juice. Sprinkle with red pepper flakes for more spice, if you like. Arrange lime wedges on the side. Eat immediately!
