Wednesday, April 10, 2013

Recipe Redo

Holy. Yum.

Two words for you: PAD THAI.
Two more words for you: Grain Free.

Yup! Low Carb, Grain Free, Low Cal, Full Flavor, Totally delicious...



No, but seriously. This stuff was BOMB.

Spaghetti squash...

...can go one of two ways – yummy and delish, OR a watery, runny mess.

HERE'S THE KICKER! After roasting or microwaving your squash, either pat it dry with towels, or pan saute it for a minute to solidify the strands and evaporate any extra liquid.

The hardest part of this recipe? Cutting the mother effin' squash. You have to man handle that sucker. And, let me tell you, I was sweatin' after going ape on that gourd.

Like, literally. Sweating. ...but it was totally worth it.

So, why squash?? Well, aside from being chock full of Vitamins C, A, B6, K among others it's incredibly low calorie and low carb. A 1 cup serving has 42 calories and 10 grams of carbs. Plus it supplies plenty of fiber. Yes. Please.

So, here's the skinny:
(adapted from The Blood Sugar Solution)

You'll need:
1 Spaghetti Squash
Fish Sauce (found in the international isle of the market)
Tamari or Soy Sauce (I use low sodium)
Chili Flakes
Toasted Sesame Oil (if you have it)
Veggies of your choice
Egg or other protein. (Chicken, Shrimp, Tempeh or Tofu)
  1. Cook the squash.
    I roast. Cut it in half. Put it face down in a pan filled with a bit of water. Cook it at 400 for around an hour (until you can pierce the skin easily with a fork).
    You can also microwave (but isn't as tasty). Poke holes in it with a fork and microwave for 10 minutes or so. until the skin is soft.
  2. Make the sauce. I mixed a bit of Fish sauce with Gluten Free Low Sodium Tamari (or use soy). Then sprinkled in some Chili Flakes. (I added in a little Toasted Sesame Oil for extra flava. If you have it, do it. It's yummy. Just a teaspoon will add the flavor without tons of calories)
  3. Sautee Veggies and Protein (chicken, tofu, shrimp). Spray a sautee pan and cook up whatever veggies and protein you're feeling. Shredded carrots, zucchini, green beans. I also used Mung Bean Sprouts for volume and crunch (don't cook them very long to retain the texture) You can also scramble an egg if you want it to be more authentic.
  4. Steam up some Broccoli. (tends to absorb too much oil if sauteed)
  5. Use a fork to rake out the flesh from the skin of the Squash (looks like spaghetti!)
  6. Mix the squash with the veggies and sauce. Arrange the broccoli around the outside if you want it to look pretty. 
  7.  Top it with fresh Cilantro and chopped Peanuts. Squeeze fresh lime juice over the top.
It only looks like a lot of steps. It was pretty easy!
And look how pretty!!

No need to freak if you don't have one ingredient or another. It's still really good even if you leave out a few things. It's a versatile recipe.


1 comment:

  1. No need to freak if you don't have one ingredient or another. It's still really good even if you leave out a few things. It's a versatile recipe. (^_^)!!!