Healthy Recipe

Spaghetti-Squash Pad Thai

INGREDIENTS

• 1small spaghetti squash (1.5 to 2 pounds)
• 2tablespoons  fresh lime juice
• 1 1/2tablespoons  rice vinegar
• 1 1/2tablespoons  fish sauce
• 2tablespoons  sugar
• 1/2jalapeno, minced
• 1tablespoon  water
• 1tablespoon  canola oil
• 3cups  thinly sliced green cabbage
• 114-ounce container extra-firm tofu, cut into 1/4-inch cubes
• 4large eggs, whisked
• 1/2cup  peanuts, chopped
• 1/2cup  cilantro, chopped

DIRECTIONS

1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.

2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.

3. Heat oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.

4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. Place strands in a large bowl and gently untangle with fork; transfer to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts and cilantro.