Pad Thai with spaghetti squash for a Meatless Monday twist
There's absolutely nothing wrong with rice noodles in pad Thai -- we love them -- but sometimes you want something a little bit different. Spaghetti squash definitely fits that bill, and also hooks you up with an extra serving of vegetables. You can't lose!
You will need:
1 16-ounce package firm tofu
2 medium spaghetti squash
1 1/4 cup sugar
1 1/2 cup peanuts
2 tablespoons tamarind paste
1 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons salt
7 cloves garlic
1/2 bunch cilantro
2 tablespoons distilled vinegar
1/4 cup peanut butter
10 green onions
1 package bean sprouts
Coconut oil or other oil to cook with
Lime, peanuts and cilantro leaves to garnish
Preheat your oven to 375 degrees F.
1. Stab the squash several times with a sharp knife. Bake on a rack in the oven for about an hour, turning once. You'll want to start this step early so that the squash is ready when everything else is -- and factor in some time to let it cool down before you scrape it.
2. Drain the tofu and cut it into triangles.
Line a plate with paper towels, arrange the tofu on the plate, line with more paper towels and place something heavy on top to help press the moisture out of the tofu. Heat a large skillet with some oil -- coconut works well.