Spaghetti Squash Pad Thai

Guys.

Guys.

Guys.

Joe Biden won the election.

Yesterday felt like the greatest day of my life....man, the past four years in America have been ROUGH. Especially 2020. When I heard the news I immediately felt that feeling when you are backpacking and you take off a super heavy pack you've been carrying all day. I felt so light that I could fly. I was grinning ear to ear and could NOT stop. You know it's been a rough patch when hearing Joe Biden is President Elect feels like the best day of your life. BEST DAY OF MY LIFE! The future of our nation is saved. The moral fabric of our nation is saved. The dignity of our nation is saved. We can come together and heal ourselves and work to heal the planet. So many things. So many things. But I have many times promised not to get political, so I will leave with those thoughts. Just know that after listening to Kamala Harris' and Joe Biden's acceptance speeches I was almost in tears. My husband just said, "I love this man," I felt so lifted and inspired and I know we are going to be okay. We turned it around. I plead the rest of the world will forgive us. Our nation was like a teenager pushing boundaries and making poor choices that we had to live with four years ago. We got our consequences. And now it is time to change. And we will change.

Anyway. Food time.

I love spaghetti squash. It is so versatile and delicious. It is so easy to make. My kids think it is real noodles so they pound it and my heart rejoices to watch them pound vegetables like crazy.

The process is easy.

Cut it in half and scoop out the seeds. Brush with oil, bake. Once it is done, fork it out, add sauce, add some sautéed veggies and you are done. So tasty. So nutritious. So wonderful.

Last of all. The peanut sauce is not mine. It is from Cookie and Kate and is is SO GOOD! I have adapted it a little bit but I cannot claim it as my own.

Ingredients

1 Spaghetti Squash, halved, seeded

Olive Oil

Frozen Peas

Zucchini, shredded

Carrots, shredded

Bell Peppers, thinly diced

Sauce

1/2 c Peanut Butter

1/4 c Soy Sauce

1/4 c Water

3 T Apple Cider Vinegar

2 T Agave

2 Cloves Garlic, pressed

1/4 tsp Ground Ginger

1. Preheat oven to 400 degrees F. Half and scoop out spaghetti squash. Brush will oil and roast for 40 minutes until fork tender.

2. Meanwhile, shred and slice vegetables.

3. Combine all sauce ingredients in a sauce pan and heat over medium low heat until combined and smooth. Set aside.

4. When squash is almost done, put frozen peas in a wok and start to cook. (I let the ice on them act as the liquid instead of oil.) Once they are getting soft, add shredded and sliced veggies until cooked.

5. Once squash is done. Shred it with a fork. Place it in the wok with other vegetables. Pour sauce over and mix everything together.

6. ENJOY.