Spaghetti Squash Pad Thai

This is definitely now of my top 5 favorite Pinterest recipe I've found! It's 100% hubs approved too! Even though it doesn't have a single potato, bread, or pasta involved!

I found a pin and followed the recipe to Lexi's Clean Kitchen! I was SUPER skeptical! And SUPER surprised with the outcome!

Ingredients

1. 1 medium-sized spaghetti squash
2. 2 cloves garlic, crushed
3. 1/2 red onion, chopped (Noticed after the fact the original recipe shows the red onion in bigger strips. I would not dice next time, or would use the strips)
4. 1/2 cup mushrooms, chopped (I omitted because the hubs hates)
5. 1/2 cup carrots, chopped
6. 1/2 cup sprouts (I found canned in the Asian food section)
7. 1/2 cup scallions, chopped (Chop bigger, not diced)
8. 10-20 large shrimps (Omitted, just didn't feel like shrimp)
9. 2 chicken breasts, cooked and shredded (I used a rotisserie chicken)
10. 2-3 organic eggs (3 regular eggs)

Sauce

1. 2 tbsp coconut aminos (I used soy sauce)
2. Optional: 2 tbsp oyster sauce (YES)
3. 3 tbsp seasoned rice vinegar
4. 1 tsp red pepper flakes
5. 1 tsp ground garlic (Out, I used onion powder)

1. Instructions

   1. 1. Preheat oven to 350 degrees
   2. 2. Roast spaghetti squash and set aside  (I cooked mine in the microwave to save time.)
   3. 3. In a bowl mix together sauce ingredients and set aside
   4. 4. In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like) (Omitted mushrooms, added broccoli. Would add bell peppers in the future. Sauteed for probably 8 minutes)
   5. 5. Once cooked down, add shrimp and chicken (uncooked or slow cooker chicken) and cook for 5-8 minutes, until protein is cooked (Just chicken, already cooked so only 5 minutes to heat through)
   6. 6. Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine
   7. 7. Make a space in the center of your pan and add in 2 (or 3) eggs (Was unclear what exactly to do here. I scrambled the eggs prior to putting them in. I let them cook for about 3-5 minutes and then stirred through. It didn't look cooked and I was nervous about stirring through, but I went ahead and it worked.)
   8. 8. Let cook and mix well throughout the mixture. (Probably another 5 minutes) 
   9. 9. Taste and adjust spices to desired liking
   10. Optional: Top with extra scallions and finely chopped peanuts on top (I would absolutely not put peanuts on. I love kung pao, but this is not the place for it in my opinion.)
   Notes

   1. If you like more of a saucy Pad Thai, taste and add more sauce as desired (I doubled the sauce. In the future I would 1.5 the soy sauce and double the rest.)

   

   
   

Butternut Squash and Chicken Apple Sausage Sautee Thing! :)

So I LOVE LOVE LOVE Aidell's sausages. I usually just use them in a sausage and potato sautee or my sausage and brussel sprout invention. The other day I noticed a recipe inside the wrapper of my chicken apple sausage. I had a butternut squash in the fridge, so I thought I would try it! Here is the recipe link.
I am not eating rice, so I skipped that part.

Yield: 4 servings

Prep time: 60 minutes

Description

Ingredients

		7-8 cups chicken stock (I only used 1 can)
2	T	unsalted butter (I used 1 T)
2	T	olive oil (I used coconut oil)
1		medium onion, chopped
4		Aidells Chicken Apple Sausage links, chopped (I only had 2 left)
3	clv	garlic, chopped
2	c	arborio rice (Omitted completely)
1/2	c	white wine (Omitted, I drink red :)
2	c	roasted butternut squash (Didn't measure, just used a whole squash)
1	t	fresh thyme
		salt and freshly ground black pepper to taste
1/2	c	grated Parmesan (Didn't need)

Instructions

Place the stock in a large pot on the stove and bring to a simmer.

In a large heavy skillet, over medium heat, melt 1 tablespoon of the butter with the olive oil. Stir in the onion and sauté until fragrant. Add the sausage and garlic and cook, stirring, for 2-3 minutes, until the sausage begins to brown slightly. Add the rice and stir to coat with the butter and olive oil. Stir in the wine and one ladle of the stock. Stir until the liquid is almost absorbed. Add the squash and another 2 ladles of stock. Cook, stirring, until almost absorbed. Continue adding stock and stirring until the rice is plump and tender, about 15-20 minutes. Add the thyme and season to taste with salt and pepper. Remove from the heat and stir in the remaining tablespoon of butter. Garnish with Parmesan.

Here are my instructions

Cut squash in half, brush with oil and roast in oven at 450 for 45 min.  When able to handle scoop out squash with a spoon. 

In a skillet, over med heat, melt 1 tblsp butter and the coconut oil. Stir in onion and sautee 2-3 minutes. Add the sausage and garlic and cook until sausage begins to brown, 2-3 minutes. Pour in half the chicken broth can and cook until liquid is almost absorbed. Add the squash and rest of chicken broth, cook 5-10 minutes until most broth is absorbed. Season with thyme, salt, and pepper.

This has AWESOME flavor! Definitely will be in my rotation!

Chicken Sausage, sweet pepper, roasted tomato over spaghetti squash

If I EVER tell myself I can't have something, try to diet or deprive myself in ANY way, I plummet the other direction. I am the epitome of failure. For instance, last night I ate lucky charms, pickle juice popcorn, and ice cream for dinner. No, I am not pregnant, I am seriously just a dieting failure!

So, in an attempt to just do a little better I came up with tonights dinner. I know I am cheating, this isn't a pin, but it was yummy and I felt like you deserved to read about it!

You know how much I love measuring, NOT AT ALL, so take my measurements with a grain of salt! :)

Recipe
1 package Aidell's garlic gruyere chicken sausage sliced
1 spaghetti squash
1 tsp butter
salt and pepper to taste
12 small sweet bell peppers juilanned
1/2 onion diced
1 garlic clove minced
1 can italian style stewed tomatoes

Directions
cook spaghetti squash to directions, I do mine on 2 minute increments in the microwave. Start it first because it needs time to cool to touch to cut anyway. Poke all around with fork or knife. Microwave for 2 minutes at a time turning between increments. When cool to touch slice lengthwise, scoop out seeds, shred insides to spaghetti and serve.

Heat butter in dutch oven, or heavy stock pot. When melted add onions, garlic, and peppers and salt and pepper to taste.

 Sauté until soft 3-5 minutes over medium heat. Add sausage.  Heat until starting to brown and
and caramelize 4-8 minutes.

Add can of stewed tomatoes and heat through.

Serve over spaghetti squash.

Seriously easy right? Super yummy too!