Meatless Monday: Thai Spaghetti Squash

Last week we talked about how awesome and versatile cauliflower was; and how you could use it to make a low-fat Alfredo pasta sauce. This week, we're all about the spaghetti squash. Spaghetti squash is a great alternative to pasta (spaghetti noodles in particular, because, well, after it's cooked it resembles spaghetti. Complex, we know); and is high in both A and B vitamins (and low in calories). 

The Wisconsin Test Kitchen has used spaghetti squash in the past for a caprese pasta dish (fresh mozzarella, diced tomatoes and basil); and we loved it. Here's a truth: you're not going to trick someone into thinking spaghetti squash is actually noodles- especially not traditional wheat noodles. But, the slightly crunchy texture makes it ideal for any recipe that calls for rice noodles (think: Thai dishes). We were craving spicy Thai food one night, and thought we'd try a new spaghetti squash dish.

Thai Spaghetti Squash

1 medium sized spaghetti squash
1/2 cup chopped fresh cilantro
1/2-1 cup peanut sauce* 
*We cheated and used a pre-made peanut sauce, but it's also pretty easy to make if you're so inclined. Here's a quick recipe:
http://www.foodnetwork.com/recipes/thai-peanut-sauce-recipe.html

Pre-heat oven to 350 degrees. Slice spaghetti squash in half, and remove the seeds in the middle. Place squash face-down on a cookie sheet and bake for 30-40 minutes. 

Remove from oven, and wait until the squash is cool enough to handle. Using a fork, gently rake it along the meat of the squash, until it starts to come away in spaghetti like strands. 

Place the "spaghetti" in a bowl and combine with cilantro and peanut sauce. Stir well to combine. Use enough sauce to coat the "spaghetti", but not so much that the dish is runny.

We served this "pasta" dish with some chicken spring rolls; and it was a really delicious meal that cost a fraction of what Thai take-out would have. And it was a lot healthier too. 

We hope you're enjoying Meatless Monday as much as we are; and we can't wait to share more of our delicious discoveries with you soon!

Stay Cool,
The Cool Dads Crew