Before I begin, I want to apologize for the SUPER crappy quality of these images. 1. they were taken on my cell phone. I wasn’t planning on posting this recipe but it received such rave reviews from my Mom and Grandma that I changed my mind. The only camera I had on me was my phone though and 2. My free on-line photo editor, Picmonkey, isn’t working. It keeps crashing Safari every time I try and load a photo onto it. If you have a good program you use or may know why my computer is doing this, help and guidance would be welcome!
And now on with the post!
So, as I mentioned yesterday, for November I am cleaning up my finances and my life! I’m participating in No Spend November with my friend, Rachel. I’ll update you on how that is going tomorrow.
On top of that, I will also be cleaning up my eating. I have, unfortunately, been treating halloween candy like it’s a major food group and pretty much eating it with everything. Now, we all know that halloween sized candies have no calories on halloween BUT what about days when you are stuck in the house cause of a hurricane and you lose track of what you’ve eaten. Or, a week after halloween cause it’s still hanging around.
yeah…that’s not a good thing.
I’ve been feeling pretty crappy with all the sugar I’ve been consuming so I decided to crack down on some better eating. Then, Leanne over at Healthful Pursuit posted a cleanse that she would be doing for two weeks and I really liked the idea! It’s all fruits, veggies and nuts/seeds for the first week and that’s what I needed. No sugar! You can check out the guidelines here if you want to join us!
The best part though, salads, pureed soups and smoothies are all in, which means I get to keep trying and posting new recipes!
As I mentioned above, I actually made this recipe on Saturday for my Mom and Grandma and they completely loved it! We all went back for second and thirds. It’s all vegetables so if you omit the sugar in the sauce, I believe it will meet Healthful Pursuits cleanse guidelines.
It was, literally, bigger then my head. And that’s pretty impressive since I inherited my Dad’s huge head. Thanks Dad…
Spaghetti Squash Pad Thai
from Peas and Thank you
makes about entree size servings
For the stir-fry:
- 1 large spaghetti squash (should yield about 8 c. of “noodles”)
- 2 c. mushrooms
- 1 c. carrots, peeled and cut into coins
- 1 1/2 c. sugar snap peas
For the sauce:
- 3 T. hoisin sauce
- 1/3 c. reduced-sodium soy sauce, tamari or aminos
- 1/3 c. organic ketchup
- 1/3 c. fresh lime juice
- 1/3 c. warm water
- 3 T. organic sugar
Garinshes: lime wedges, cilantro and peanuts (optional)
Preheat oven to 350 degrees. Cut the squash ends off your spaghetti squash and then cut in have length-wise. Scoop out the seeds. Spray with some cooking oil and sprinkle with salt and pepper. Place on a cookie tray, cut side down, and bake for 30-50 minute depending on the size. You want it fork tender, soft enough to easily pierce with a fork. (Mine was ginormous so required 50 minutes but my usual medium sized squashes take about 30 minutes). Once your squash is cooked through, remove and let cool. Using a fork, scrape out the squash into strands and fluff. Set aside.
Spray a large skillet or wok with cooking spray or a light mist of oil and place over medium-high heat. Sauté mushroom, carrots and snap peas until tender crisp, about 4-7 minutes.
Meanwhile, prepare the sauce by whisking together hoisin, soy sauce, tamari or aminos, ketchup, lime juice water and sweetener.
Add the spaghetti squash “noodles” to the pan with the vegetables and heat thoroughly. Serve the veggie and squash mix and pour sauce over individual servings, to taste, and toss. ( I had left over sauce) Serve immediately, passing lime wedges, chopped cilantro, and peanuts at the table for garnish, if desired.
This recipe was super yummy, though I was a little sad it wasn’t more peanutty. I’ve recently heard of powdered peanut butter that has significantly less calories then regular peanut butter and taste best when mixed with things. I’m sort of dying to try it in this recipe! We ate this with Szechuan Green Beans, by the way, which is definitely one of my favorite recipes
Ok everyone, today is day 1 of my two week cleanse! I’m not sure if I’ll make it that long but I’m excited to try. I’ll update you on it tomorrow as well as how my No Spend November is going. Stay tuned!
PS. Grandma, Mom and I also played scrabble and I may have won. Not braggin’ or nothin’ but Quotha for 40+ points for the win! But, you know, I’m not braggin’…
wickedvegan.com 