Try a new twist on an old favorite with Spaghetti Squash Pad Thai. Strands of squash are substituted for noodles in our Spaghetti Squash Pad Thai recipe.
What You Need
Original recipe yields 4 servings
1 spaghetti squash (2 lb.)
3 Tbsp. lite soy sauce
1 Tbsp. grated gingerroot
1/4 cup plus 1 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing, divided
1 Thai red chile, sliced
2 eggs, beaten
1 cup fresh bean sprouts
2 green onions, sliced
1/4 cup PLANTERS Cashews, chopped
2 Tbsp. chopped fresh cilantro
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Let's Make It
Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly. Meanwhile, mix soy sauce, ginger and 1/4 cup dressing until blended.
Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands.
Heat remaining dressing in large nonstick skillet on medium heat. Add chiles; cook and stir 30 sec. or until fragrant. Add eggs, cook 2 to 3 min. or just until set, stirring occasionally. Add squash; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add bean sprouts, onions and soy sauce mixture; mix lightly. Remove from heat.
Sprinkle with nuts and cilantro.
Serve with lime wedges on the side.
Prepare using PLANTERS COCKTAIL Peanuts.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.