Do you ever have to go “under cover” when cooking dinner for your family?
I have had to go under cover often times. My husband says he doesn’t like certain vegetables or ingredients and as long as he doesn’t see or know the ingredients 99% of the time he loves it! This undercover recipe incorporates two foods that he claims to dislike: spaghetti squash and cabbage! I make Pad Thai quite often, usually with shrimp, rice noodles and lettuce. He liked this dish and I had to stop myself from laughing when he tasted it and said rice noodles and lettuce. And he actually thought I was trying to pass off the chicken as pork which I have done before with success! Too funny!!
This recipe is a winner and iI can’t wait to make it again; this time with shrimp.
Go under cover and make this … you’ll love it! ENJOY!
Spaghetti Squash Pad Thai
1 small spaghetti squash, halved and
1 1/2 cups chicken broth
3 tablespoons peanut butter
1 tablespoon chile-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch
2 tablespoons olive oil
1 (12 ounce) package broccoli coleslaw
1 zucchini, diced
1 red bell pepper, diced
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
2 cubed cooked chicken breasts
|1.||Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.|
|2.||Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.|
|3.||Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.|
|4.||Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.|
Great recipe! I’m still chuckling to myself. I was a pro at hiding vegetables with my daughters, but I still hide things in my husband’s food. Only for good reasons, of course. Nothing he’s allergic to!
I laughed again too reading your comment … it is fun disguising food isn’t it?! LOL