Chicken & Spaghetti Squash Pad Thai

Some things just seem intimidating to me. Sometimes they are big things like skydiving or traveling to Brazil. Sometimes they are seemingly small things like spaghetti squash and peanut sauce. Yep. We're talking dinner (aren't we always?!).

I have made peanut sauce in the past with varying results. Usually, it was just ... not so great. But one of my favorite foods is Pad Thai and I really wanted to make it for the kids. Of course Pad Thai has noodles in it... and we're a GF household. Which brings me to my number two intimidating thing; Spaghetti Squash. It seems silly now, with hindsight being 20/20 but I was worried about not liking the taste, or the texture, or that it would be hard to use the fork to get the 'noodles', or some other worry. I do know how to work myself up into quite the tissy. But it turned out that it was ALL unfounded. Spaghetti squash is EASY! And it tastes like glass noodles. Everyone was a happy camper last night!

 I started with this recipe from Leelalicious called Thai Spaghetti Sauce with Peanut Squash. Her version was vegetarian but I knew my kids needed a little something extra today because every 2 minutes they were coming in asking for a snack. So I decided to add some chicken to the mix.


Chicken & Spaghetti Squash Pad Thai

1 Medium Spaghetti Squashed - Cooked and Shredded *Instructions below*
2 Medium Chicken Breasts, cut into bite size pieces
1 Can Coconut Milk
2/3 Cup Peanut Butter (we used Skippy)
1/4 Cup Sugar
1/4 Cup Chicken Broth
2 Tbsp Coconut Aminos
2 Tbsp Vinegar (we used white)
2 Tsp Sesame Oil
2 Tsp Red Curry Paste
3 Garlic Cloves, Minced
1/4 Cup Chopped Cilantro
2 Tbsp Crushed Peanuts

 Spaghetti Squash:
I was in a hurry to get dinner on the table (remember the incessant snack requests?) so I popped the spaghetti squash in the Instant Pot for a quick pressure cook.

1. Cut the squash in half crosswise (not lengthwise) and scoop out the seeds
2. Put the steamer trivet into the Instant Pot
3. Add one cup of chicken stock OR water
4. Add the squash and sprinkle with salt and pepper
5. Put the lid on and cook on Manual for 7 minutes. 
6. Once complete use the quick release for the steam
7. Let sit for 10 minutes before using a fork to shred the insides (SO EASY! WHO KNEW?!)

 Pad Thai:

1. While your spaghetti squash is going start cooking the chicken in a large pan. Sprinkle with salt and pepper. Once the meat has cooked through transfer it to a plate. Discard any juices left in the pan.
2. In a separate pot combine the coconut milk, peanut butter, sugar, broth, coconut aminos, vinegar, sesame oil, and curry paste. Stir continually over medium heat until it comes to a boil.
3. Reduce heat to low and continue to stir for another 5 minutes and then remove from heat. 
4. Using the pan you cooked the chicken in, add the garlic and set the heat to medium. 
5. Once the garlic and warm and fragrant add the cilantro and 1/4 cup of the peanut sauce, stirring to combine. 
6. Add the spaghetti squash and chicken and continue to stir to combine until heated through. 
7. Add more of the peanut sauce until everything is coated in peanut buttery goodness (you'll have a little left over). 
8. Enjoy!
   
    We served ours with a side of tomatoes. Birdie ate her entire meal standing up. She's ready to be done with the high chair I think. This was certainly a protest. At least she ate!