Spaghetti Squash Pad Thai

Photo from The Functional Foodie

The September 23 farm share for Glade Road Growing is slated to include: spaghetti squash, dill, bok choy, Rosa de Tropea onions, carrots and radishes.

Spaghetti squash is a winter squash with flesh that appears solid until it is cooked and falls into  strands like spaghetti.  Many folks cook it with an Italian-inspired tomato or primavera sauce, which is delicious, but I decided to go Asian and provide a recipe for the stir-fried noodle dish Pad Thai, since the consistency reminds me more of rice noodles than of wheat pasta.  The recipe in the photograph called for tofu and bean spouts, but I prefer tempeh to tofu  and substituted radishes and bok choy for the bean sprouts, since they are in the farm share this week.


Serves 4

For peanut sauce:  Process in a blender, food processor or mortar and pestle:
1/4 c. roasted peanut (or substitute cashew and/or sunflower seeds, if you are allergic to peanuts)
2 tbsp white rice vinegar or lime juice
1 tbsp of miso
1 tbsp demerara or turbinado sugar and 1 clove of garlic.
1/8 tsp red pepper flakes

For garnish, in separate bowls prepare:
1/3 cup of chopped roasted peanuts, cashews or sunflower seeds
1/3 cup of cilantro leaves torn loose from stem
1/3 cup of chopped green onions
1 lime cut into wedges

Cook the spaghetti squash.  To prep, cut in half, scoop out seeds and stringy pulp with a spoon.  I roast mine face up in a convection oven at 475 for 30 minutes, but you can also cook it in a baking dish  with 1/4 cup of water face down  about 12 minutes in a microwave or  about 35 minutes in a conventional oven at 350 degrees F or until  soft. Set squash to cool and then use a fork to separate the flesh into ribbons.

While the squash is cooking and cooling, prep the other veggies.  Thinly slice one of the Rosa de Tropea onions.  Cut carrots into matchsticks to make 1 cup.  Thinly slice radishes to make one cup.  Thinly slice bok choy to make one cup.  Mince 3 cloves of garlic a one-inch piece of fresh ginger root. Cut one block of tempeh into thin slices.

In a lightly oiled skillet, cook tempeh until lightly browned, about 3 minutes and remove from heat.

Re-oil skillet and add onions, garlic and ginger;  stir until onions are softened and translucent. Add carrots and radishes and stir for about 1 minute more. Add sauce and tempeh and stir gently, until thoroughly mixed.  Remove from heat and add bok choy and squash, tossing to combine. Pour into a deep platter or divide among individual bowls and garnish.  Serve at once.