I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t. Right now, it’s spaghetti squash. Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless. Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up. Enter spaghetti squash pad thai.
This is a totally healthy, whole-food alternative to the take-out / drunk food special. The sauce is so divine I could eat it with a spoon, and the ingredients are literally just vegetables and chicken. I’ve also made it vegetarian by leaving the chicken out, and once with pan-fried tofu. This dinner really feels like an indulgence, while actually being quite virtuous. Sign me up. And while you’re at it, sign yourself up too!