Last year I got the urge to eat a little more healthy and jumped on the Whole 30 bandwagon. After 30 days, I’d lost 20lbs and felt great. During that month, I needed to find ways to modify every day meals to fit the diet restrictions. Pinterest saved me. That’s where I found this great recipe for Spaghetti Squash Pad Thai!
1 medium-sized spaghetti squash
olive oil
2 cloves garlic, crushed
1/2 red onion, chopped
1/2 cup mushrooms, chopped
1/2 cup carrots, shredded
1/2 cup green onions, chopped
1lb of large shrimp
2 chicken breasts
Sauce
2 tbsp Soy Sauce
3 tbsp rice vinegar
1 tsp red pepper flakes
1 tsp garlic powder
Fire up the grill on medium, approx. 350 degrees.
Half the spaghetti squash (length wise) and brush with olive oil (I added garlic powder, salt, and pepper).
Put squash on the grill, husk side down, and grill for 20 minutes.
While that’s grilling, put your sauce together and set aside.
Grab a 12″ cast iron skillet and saute your veggies on the grill next to your squash, then set aside.
Your 20 minutes is almost up so it’s time to get the chicken on the grill. I brushed mine with the same olive oil, garlic power, salt, and pepper mixture that I used on the squash.
When your 20 minutes is up, flip the squash and grill for an additional 5 minutes.
Throw your shrimp on the barbie!
Remove all items from the grill.
Shred your squash with a fork.
Shred your chicken.
As you start putting everything together, pay attention to the amount of squash you use. Start with half of the squash and add more if needed. I also recommend adding sauce to taste, as you may prefer the grilled flavors to stand out more than the soy sauce and rice vinegar.
Enjoy!
- 1 medium-sized spaghetti squash
- olive oil
- 2 cloves garlic, crushed
- ½ red onion, chopped
- ½ cup mushrooms, chopped
- ½ cup carrots, shredded
- ½ cup green onions, chopped
- 1lb of large shrimp
- 2 chicken breasts
- Sauce
- 2 tbsp Soy Sauce
- 3 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- Fire up the grill on medium, approx. 350 degrees.
- Half the spaghetti squash (length wise) and brush with olive oil (I added garlic powder, salt, and pepper).
- Put squash on the grill, husk side down, and drill for 20 minutes.
- While that's grilling, put your sauce together and set aside.
- Grab a 12" cast iron skillet and saute your veggies on the grill next to your squash, then set aside.
- Your 20 minutes is almost up so it's time to get the chicken on the grill. I brushed mine with the same olive oil, garlic power, salt, and pepper mixture that I used on the squash.
- When your 20 minutes is up, flip the squash and grill for an additional 5 minutes.
- Throw your shrimp on the barbie!
- Remove all items from the grill.
- Shred your squash with a fork.
- Shred your chicken.
- Mix everything together and add sauce to taste.
Recipe adapted from Lexi’s Clean Kitchen
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