Month: March 2017

Cake Pan Pumpkin Cookie

I saw a recipe out there, and I just knew I had to make it PUMPKIN…… If you out there on Instagram you may have seen this recipe by registered dietitian, @rachaelsgoodeats on Instagram. When I saw this dreamy recipe, I just knew it had […]

Pumpkin White Cheddar Mac & Cheese

Happy Monday pumpkin people! Chicago has taken a turn back to winter lately….brr! The temperatures dipped over the weekend, which had me craving something warm and cheesy and pumpkin-y! I had a box of Banaza pasta handy in my pantry, and just like I like […]

Spaghetti Squash Pad Thai, Apple of My Eye

Spaghetti Squash Pad Thai, Apple of My Eye

As I continue to explore the squash family (lol, aka I don’t discriminate when it comes to gourds!) I’ve found that spaghetti squash is cooler, easier to make, and more delicious than I ever thought! A few weeks ago I made some spaghetti squash, ever so simple, with just parmesan cheese and black pepper, which got me thinking how many more things it could lend itself to.

So I bring you this recipe for spaghetti squash pad thai! Instead of the peanut pad thai sauce you often come across at restaurants, I changed it up with almond butter, and it honestly tasted amazing!  I came home to find my mom eating it, and she’s a tough critic when it comes to non-Polish food, so I’d say that means you have to try it. It can be eaten literally out of the squash….you don’t even have to put it on a plate if you really can’t manage the dishes…..! It’s a one stop shop for flavor, colors, nutrients, protein, fiber, healthy carbs, and a little kick.

I loved the way this Asian squash “boat” came out, and I know you will too!


For the squash

  • 1 spaghetti squash
  • 1 cup snow peas
  • 5-6 baby carrots, grated
  • 8-10 mini red, yellow & orange peppers,  julienned into thin strips
  • 1 egg, scrambled
  • 1 lime, quartered

For the sauce

  • 2 tbsp. low sodium soy sauce, I used this one
  • 2 tbsp. rice wine vinegar
  • 1 generous tbsp. of almond butter (homemade) 
  • 1 tbsp. (or a little less) grated, fresh, ginger


Preheat oven to 400 degrees. Cut through spaghetti squash lengthwise and scoop out all of the seeds. Coat with olive oil and salt and pepper. Roast for 45-50 minutes, and let cool for 30 minutes before scraping spaghetti out with a fork

Meanwhile, prepare veggies and sauce. Sautee snow peas and peppers. Use a fork to loosen the spaghetti squash, then spoon sauce over squash. Add veggies, including grated carrot. Scramble the egg and put it on top of the veggies. Garnish with one quarter of the lime and enjoy!

I hope you like this recipe, and I would love to know what you think if you try it! Don’t forget to sign up for my FALL 2017 e-newsletter below! You don’t want to be in the dark on new pumpkin products come August when that first pumpkin spice latte strikes!


Pumpkin girl