Spaghetti Squash with Thai Peanut Sauce

This grain-free adaptation of my Shortcut Pad Thai is a great accessory to seafood or grilled meat, or as a light vegetarian meal (or to make it vegan, use tofu instead of eggs.) I added some peanut butter to the sauce, since the squash won’t absorb the excess moisture like the starchy noodles.

• 1 small-to-medium spaghetti squash
• 2 Tbsp tamarind pulp, soaked in 3/4 cup boiling water for 10 mins and strained (to yield 2/3 cup) OR 1 Tbsp tamarind concentrate, stirred into 2/3 cup hot water.
• 3 Tbsp fish sauce
• 2 Tbsp sugar
• 1 Tbsp rice vinegar
• 3 garlic cloves or 1 tsp garlic powder
• Pinch cayenne or a squirt of Sriracha
• 3 Tbsp peanut butter
• 3-4 eggs
• 1.5 cups shredded carrots
• 3 cups shredded cabbage
• 1/2 cup roasted, salted peanuts, chopped 
• 2 green onions, sliced
• Juice of half a large lime
• Optional: fresh cilantro to garnish, or pickled onions

Preheat oven to 400. Carefully cut the stem end off of the squash, then cut it in half crosswise. Scoop out the seeds and stringy pulp, line a baking sheet with parchment paper or foil, and set the squash, center-cut side up, on the sheet. Bake for 40-60 minutes. Test with a fork; consider it done when the fork slides in easily but the  squash isn’t too squishy. My idea of perfect is when the strands are “al dente.”

Meanwhile, mix the sauce: in a glass measuring cup, combine tamarind liquid, fish sauce, sugar, rice vinegar, garlic, and cayenne. Stir well to dissolve sugar. Stir in peanut butter, then microwave in 1-minute increments until hot and slightly thickened. Set aside. Scramble or fry the eggs and cut or break up into bite-sized pieces.

When the squash is done, and cool enough to handle, use a fork to scrape the strands out into a large bowl. Pour in the warm sauce and stir or toss until well combined. Stir in carrots and cabbage, then cooked eggs, peanuts, green onions, and lime juice. Garnish and serve warm or at room temperature.