Spaghetti Squash Pad Thai

aka the BEST thing we've made to date.

We can't recommend this recipe enough. We're obsessed. It tasted exactly like pad thai and was super easy to make.

Tori's mom found this recipe for us on pinterest! Big shout out to her!! Thanks Mom! The recipe came from Closet Cooking. http://www.closetcooking.com/2014/01/spaghetti-squash-shrimp-pad-thai.html

We followed the recipe almost exactly, with a few modifications and other ideas for how we would make it next time.

We were worried we wouldn't have enough spaghetti squash or enough sauce, but once we pulled everything together, we had more than enough. We probably could have made 3 servings, but it was so good we clearly split it.

First we halved the spaghetti squash and baked it in the oven for 30 minutes at 400. Then we set it aside.

Next up, we made the sauce. We used soy sauce, a squeeze of lime, peanut butter, brown sugar and chili sauce.

Then we sauteed fresh shrimp, carrots, garlic, green onions, cilantro and cloves. Once the shrimp were cooked, we added the egg to the middle of the pan.

After mixing the ingredients and scrambling the eggs we added the spaghetti squash and the sauce. We mixed them all together and added a handful of peanuts.

Then we dug in and it was DIVINE.

Modifications we made or will make next time:
-We did not use bean sprouts, mainly because we couldn't find them anywhere but we didn't really need them.
-We also didn't use shallots
-We only used the juice of one lime instead of a quarter cup.
-We won't use carrots next time, they didn't add a lot of value.
-We would crush the peanuts next time as the recipe calls for.

Next time, we also will try it with chicken or beef or maybe all 3!