Name: Spaghetti Squash "Pad Thai" with Shrimp
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 9 cloves garlic; 1 ½ small bunches green onions (scallions); 3 limes; 0.375 cup peanuts, roasted unsalted; 1.02 kg raw peeled shrimp, fresh or frozen; 3 shallots; 3 medium spaghetti squash; black pepper; cayenne pepper; extra virgin olive oil; fish sauce; pure maple syrup; rice vinegar; salt; soy sauce

Spaghetti Squash "Pad Thai" with ShrimpSpaghetti Squash "Pad Thai" with Shrimp — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

9 cloves garlic

1 ½ small bunches green onions (scallions)

3 limes

0.375 cup peanuts, roasted unsalted

1.02 kg raw peeled shrimp, fresh or frozen

3 shallots

3 medium spaghetti squash

black pepper

cayenne pepper

extra virgin olive oil

fish sauce

pure maple syrup

rice vinegar

salt

soy sauce

Instructions

Preheat the oven to 260°C (500°F) and place the rack in the center position. Line a large baking sheet with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim off and discard ends of the squashes; halve each squash lengthwise and scrape out the seeds from each half. Rub the inside of the squash with olive oil and season with salt and pepper. Arrange the squash halves cut-side-down on the baking sheet.

Place the squashes in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce through the flesh, 20-25 minutes.

Trim off and discard the ends of the green onions; cut crosswise into ¼-inch pieces at an angle. Transfer to a medium bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the green onion and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry; transfer to a large bowl.

Preheat a large nonstick skillet over medium-high heat.

Peel and mince shallots. Peel and mince garlic. Add shallots, garlic, salt, and pepper to the bowl with the shrimp and toss to coat.

When the skillet is hot, add oil and swirl to coat the bottom. Add shrimp in a single layer and cook until lightly golden, 1½-2 minutes per side; transfer to a plate and cover with aluminum foil to keep warm. Work in batches if necessary.

Once tender, remove the squashes from the oven; allow to cool slightly, about 5 minutes. Scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand).

While the squash cools, juice the limes into a small bowl. Add fish sauce, soy sauce, maple syrup, vinegar, oil, and cayenne to bowl with lime juice; whisk to combine the sauce.

Return skillet to medium-high heat; add spaghetti squash, shrimp, and sauce to the skillet and cook until heated through, about 2 minutes. Alternatively, reheat spaghetti squash with sauce in one skillet and the shrimp in another; combine when serving.

To serve, divide the pad Thai between plates or bowls and garnish with green onions, cilantro, and peanuts. Enjoy!

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