Servings: 4 – Preparation: 10 minutes – Cooking: approx. 45 minutes
Ingredients
- 1 spaghetti squash, halved lengthwise, seeds and strings removed
- 90 ml (6 tbsp) olive oil
- 15 ml (1 tbsp) red curry paste
- 1 lime, juice
- 15 ml (1 tbsp) peanut butter
- 15 ml (1 tbsp) brown sugar
- 1 garlic clove, minced
- 15 ml (1 tbsp) ginger, chopped
- 15 ml (1 tbsp) tomato paste
- 30 ml (2 tbsp) fish sauce
- 1 red pepper, julienned
- 500 ml (2 cups) snow peas, julienned
- 4 eggs
- 250 g (0.55 lb) cooked protein of your choice (chicken, shrimp, tofu, etc.)
- 4 stalks spring onions, chopped
- 60 ml (4 tbsp) coriander leaves, chopped
- Salt and pepper to taste
Preparation
Step 1
Preheat the oven (center rack) to 190°C (375°F).
2nd step
Brush the inside of the two pumpkin halves with olive oil, salt and pepper.
step 3
Place the two squash halves, open side down, on a baking sheet and bake in the oven for about 45 minutes or until the squash is tender.
Step 4
Using a fork, scrape the flesh of the squash to remove the “spaghetti.”
Step 5
Meanwhile, in a bowl, combine curry paste, lime juice, peanut butter, sugar, garlic, ginger, tomato paste, fish sauce and 125 ml (1/2 cup) water.
Step 6
In a hot pan over high heat, fry the peppers and snow peas in a little oil for 3 minutes.
Step 7
Crack the eggs over the vegetables and cook quickly.
Step 8
Add the protein of your choice (already cooked), the sauce and then the pumpkin spaghetti and fry for 1 minute.
Step 9
Before serving, scatter the spring onions and coriander over the top.