Spaghetti Squash Pad Thai with Cashew Ginger Sauce

The Roasted Root

Ready in: 110 minutes
Prep Time: 30 minutes
Cook Time: 80 minutes
Servings: 3
Gluten Free
Dairy Free

Ingredients

  • 1 tablespoon pure maple syrup or agave nectar
    Ethnic Foods;Health Foods
  • 2 tablespoons liquid aminos (or low-sodium soy sauce)
    Health Foods;Condiments
  • 1-1/2 cup grated carrot
    Produce
  • 2 tablespoons cashew butter
    Nut butters, Jams, and Honey
  • 1 tablespoon red chili sauce (such as sriracha)
    Ethnic Foods
  • 4 tablespoons coconut oil, separated
    Health Foods;Baking
  • 1 tablespoon fresh ginger, peeled and grated
    Produce;Ethnic Foods;Spices and Seasonings
  • 3 cloves garlic, minced
    Produce
  • 1 jalapeno, seeded and chopped
    Canned and Jarred;Produce;Ethnic Foods
  • 2 tablespoons lime juice
    Produce
  • 2 tablespoons raw cashews, chopped
    Nuts;Savory Snacks
  • 1 red bell pepper, cut into match sticks
    Produce
  • ½ pound shrimp, peeled and deveined
    Seafood
  • 1 small spaghetti squash, roasted
    Produce

Steps

  • Preheat the oven to 400 degrees F. Chop the tip and tail off of the spaghetti squash cut in half lengthwise.
  • Remove the seeds and innards with a spoon.
  • Drizzle 1 tablespoon of coconut oil or olive oil over each half and rub into the flesh so that the whole surface is coated. Sprinkle with salt and pepper and place cut-side down on a large baking sheet.
  • Bake for 45 to 55 minutes, until spaghetti squash strings release easily when scraped with a fork. Allow squash to cool before using a fork to scrape from one end of the squash to the other, releasing spaghetti strings. Repeat with other half of the squash
  • Add all of the ingredients for the sauce to a small blender and blend until smooth. Set aside until ready to use.
  • Heat 2 tablespoons of coconut oil in a medium-sized non-stick skillet over medium heat.
  • Add the bell pepper and jalapeno and saute, stirring occasionally for 3 minutes.
  • Add the grated carrot and garlic and saute until bell pepper has softened but is still al dente, about 3 to 5 minutes. Move the vegetables over to one side of the skillet and add the raw shrimp. Cook about 1 to 2 minutes, flip and cook an additional 1 to 2 minutes until shrimp is plump, pink, and cooked through.
  • Add the cashew-ginger sauce and cook an additional 2 to 3 minutes.
  • Add the spaghetti squash and stir everything together until everything is coated in the sauce.
  • Serve with fresh chopped basil or cilantro and raw cashews.

Nutrition

  • Calories: 511.16  cal  (25.56%)
  • Fat: 30.21  g  (46.48%)
  • Saturated Fat: 18.3  g  (114.37%)
  • Carbohydrates: 43.05  g  (14.35%)
  • Sugar: 18.69  g  (20.76%)
  • Cholesterol: 190.51  mg  (63.5%)
  • Sodium: 1383.93  mg  (60.17%)
  • Protein: 23.12  g  (46.24%)
  • Vitamin A: 8845.67  IU  (176.91%)
  • Vitamin C: 73.45  mg  (89.03%)
  • Selenium: 40.08  µg  (57.25%)
  • Manganese: 1.07  mg  (53.47%)
  • Copper: 0.76  mg  (37.83%)
  • Vitamin B6: 0.63  mg  (31.73%)
  • Fiber: 7.89  g  (31.54%)
  • Magnesium: 125.22  mg  (31.31%)
  • Phosphorus: 311.76  mg  (31.18%)
  • Vitamin B3: 4.73  mg  (23.63%)
  • Potassium: 796.15  mg  (22.75%)
  • Iron: 4.04  mg  (22.47%)
  • Zinc: 3.31  mg  (22.09%)
  • Calcium: 216.53  mg  (21.65%)
  • Folate: 83.98  µg  (21.0%)
  • Vitamin B5: 1.75  mg  (17.47%)
  • Vitamin E: 2.53  mg  (16.86%)
  • Vitamin B1: 0.25  mg  (16.8%)
  • Vitamin K: 14.08  µg  (13.41%)
  • Vitamin B2: 0.16  mg  (9.68%)
  • Vitamin B12: 0.56  µg  (9.32%)

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