I’ve just returned from a 2 week epic adventure through Spain (stay tuned for the vacation recap post!)
The trip was truly blissful, from start to finish. When I landed back in the states I turned to Jordan and said, “I want Thai food, with lots of veggies”. Don’t get me wrong the food in Spain was delish, but I am used to eating a large diversity of flavors, and frankly more veggies on the regular than what we found while on vacay.
I wasn’t quite ready for take out and was so desperate to give my kitchen a little work out after it’s time off.
So I whipped up this beauty and let me tell you it hit all the right notes.
Spicy, bursting with flavor, tons of veggies, and all around yum!
I know sometimes the urge for take out will hit, and I also know that you will follow through and actually order it from time to time. That’s ok. I do too.
When I can identify a craving, however, and opt for something homemade to satisfy it, rather than opening the menu drawer, I find it strengthens my ability to say no to take out in the future.
We have something rather evil in New York called, “Seamless Web” a super easy food delivery website. I’m sure there is a version of this throughout the country, but here, in NYC where each city block contains no fewer than 5-10 restaurants, it’s dangerous. Literally at any time of the day, I can have nearly any food imaginable delivered directly to my door.
Evil. Pure evil.
So even for healthy girls like me, the urge for take out can be strong. It’s easy. It’s delicious. I can convince myself that it’s nominally healthy, but it is NOTHING compared to something that comes fresh out of my kitchen. NOTHING. I fall into cooking slumps like everyone else, and need a recipe like this to pull me out of the Seamless trenches.
So give this one a try and let me know what you think!!!
- 2 tablespoons of almond butter
- 2 tablespoons of tamari (gluten free soy sauce)
- 3 tablespoons of water
- 1 tablespoon of fresh lime juice
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of sambal
- 1 teaspoon of honey
- 1 small spaghetti squash
- 1 tablespoon of coconut oil
- 2 large eggs
- 4 cloves of garlic
- 2 cups of collard greens
- ½ cup of tofu, extra firm
- diced in cubes
- 3 scallions, thinly sliced
- bean sprout
- fresh cilantro
- sliced almond
- siracha sauce
- Preheat oven to 375°
- Poke the outside of the spaghetti squash with a fork, cover with aluminum foil and place on a cookie sheet. Roast in oven for 1 hour or until squash is super soft when pierced with a knife. (Yes, you are roasting the squash whole, I find that this is an easier method and produces a better consistency)
- Remove squash from oven and allow to rest for 10-15 minutes (still covered). When cool enough to handle cut squash in half and remove the seeds. Once seeds are removed, scrape a fork through the flesh of the squash to separate the "strands and remove from skin. Set squash "strands" aside and reserve squash shells.
- In the meantime (I usually do this part while squash is cooking to save time) prepare the sauce by whisking all ingredients together. Set aside.
- In a large skillet over medium high heat melt coconut oil. Whisk eggs to scramble in a small bowl then add to hot coconut oil and cook until firm (for the traditional method get the pan searing hot and fry eggs in a single layer, sort of like an omelet, slide egg out onto a plate lined with paper towel. Slice in long strands and set aside. If this all seems like too much just scramble them eggs up!)
- Once egg has been removed from pan, add a bit more coconut oil (if needed) and fry garlic, add collard greens, tofu, and scallions. Cook until greens are tender. Add spaghetti squash to pan and cover with pad thai sauce. Toss well and cook until heated through and all ingredients are well incorporated
- I like to serve the pad thai inside the hollowed out spaghetti squash shells. Place pad thai mixture in spaghetti squash halves and top with sliced egg, bean sprouts, a squeeze of siracha sauce, sliced almonds (or peanuts if you want to go traditional) and a wedge of fresh lime.
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