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A new and healthy take on Pad Thai. This just means you get more chocolate for dessert!
1. Preheat oven to 400 F. On an aluminum foil lined cookie sheet place the squash cut side down. Bake at 400 F for about 30 minutes, or until the squash is fork tender. The cooking time will vary greatly depending on the size of the squash! When done remove the pan from the oven and allow squash to cool. Once the spaghetti squash has cooled enough to handle, use a fork to scrape out the insides.
2. In a medium sized pan, heat the canola oil on medium heat. Peel then chop the carrots in a medium dice. Slice the green and white parts of the green onions. Once the oil is heated add the carrots and green onions. Allow the mixture to cook for 5 minutes. Add the eggs and toss to coat the carrots and green onions with them. Cook for another 3 minutes. Add the mung beans and toss well with the egg mixture. Add the peanuts and cook until warmed through.
3. While the egg mixture is cooking, in a small microwave-proof bowl add the remaining 4 ingredients. Heat in the microwave for 45 seconds, or until the peanut butter has melted. Stir well. Add more hot sauce as desired (I did!).
4. Place desired amount of spaghetti squash into two serving bowls. Top each with half the egg and veggie mixture. Top with sauce and toss well. Garnish with extra peanuts and green onions.
Try these Gluten-Free Cranberry Orange Almond Bars using Whole Foods 365 Organic cranberry sauce for your next holiday shindig! Easy to make and packed with flavor, they will be a hit at your holiday party!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!