Thai spaghetti squash

THAI SPAGHETTI SQUASH

Portions : 4 - Preparation : 10 minutes - Cooking time : about 45 minutes

Ingredients

• 1 spaghetti squash, halved lengthwise, seeds and filaments removed
• 90ml (6 tablespoons) olive oil
• 15ml (1 tablespoon) red curry paste
• 1 lime, juice
• 15ml (1 tablespoon) peanut butter
• 15 ml (1 tbsp.) brown sugar
• 1 garlic clove, minced
• 15 ml (1 tbsp.) ginger, chopped
• 15 ml (1 tbsp.) tomato paste
• 30 ml (2 tbsp.) fish sauce
• 1 red bell pepper, julienned
• 500 ml (2 cups) snow peas, julienned
• 4 eggs
• 250 g (0.55 lb) cooked protein of your choice (chicken, shrimp, tofu, etc.)
• 4 green onion stalks, chopped
• 60 ml (4 tbsp.) coriander leaves, chopped
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C 375°F.
2. Brush the inside of both squash halves with olive oil and season with salt and pepper.
3. Place the squash halves open-side down on a baking sheet and bake for 45 minutes, or until tender.
4. Scrape the flesh of the squash with a fork to remove the "spaghetti".
5. Meanwhile, in a bowl, combine curry paste, lime juice, peanut butter, sugar, garlic, ginger, tomato paste, fish sauce and 125 ml (1/2 cup) water.
6. In a hot skillet over high heat, sauté bell pepper and snow peas in a little oil for 3 minutes.
7. Crack eggs over vegetables and cook quickly.
8. Add the protein of your choice (already cooked), the sauce, then the squash spaghetti and sauté for 1 minute.
9. Garnish with green onions and cilantro before serving.