We are in the deep freeze here in the northeast! When I went for my run this morning, the temp was 10° F. with a wind chill of zero! I had to wear this ridiculous garment I believe is called a baklava…no that’s a pastry. Well, this is a fleece hood that I think belonged to Brian when he was a baby. It covers most of my face and neck. At some point during the run, my legs were so cold, I had a moment of panic and had to look down to make sure I hadn’t forgotten to put on pants!
The deer and the birds are appreciating the food I give them every day. I know they are able to withstand the cold, but I feel for them and wish I could convince them to come inside and get warm. But then, they’d have to help me pack up the kitchen for our upcoming renovation and that’s about as unfun as being out in the bitter wind.
Last night was Brian’s last night home on his winter break and it’s one of our final meals before demolition. We’ve been experimenting with different spaghetti squash incarnations and also with different ways to make low carb Pad Thai. This one is a winner!
Spaghetti Squash Pad Thai
Click over to my recipe for Stuffed Spaghetti Squash on Chick Pea and Rutabaga for details on how to prep your spaghetti squash. I use organic, local ingredients when possible. If you don’t have access to quail eggs, just use chicken eggs on top.
2 medium spaghetti squash, halved, cleaned, baked, and scooped, see note
2 tbs. neutral oil
1 big onion, sliced pole to pole
1 small napa cabbage, chopped
2 small boneless pork chops, sliced into thin ribbons (optional)*
1 package firm tofu, drained well and cubed
1 chicken egg and 4 quail eggs (see note)**
1 tbs. cornstarch***
3 tbs. soy sauce****
¼ cup dry white wine or sake
1 tbs. toasted sesame oil
garnishes: peanuts, sliced scallions, cilantro leaves, lime wedges, sriracha, extra soy sauce, extra sesame oil
Place the pork in a bowl and add 1 tbs. of the soy sauce, the wine and the cornstarch and toss to coat. Let stand while you get everything else ready.
Preheat the oven to 400°. Toss the tofu with 1 tbs. soy sauce and 1 tsp. sesame oil. Line a baking sheet with parchment and arrange the tofu in a single layer. Bake for 25-30 minutes or until browned and a little crisp.
Heat 1 tbs. oil over high heat in a heavy pot or large, deep skillet. Add the onions and cook for 2-3 minutes. Add the napa and cook for 2-3 more minutes. Now pork goes in with any juices that are in the bowl. Cook for 5-8 minutes or until the pork is almost cooked through. Add the egg and remaining 1 tbs. soy. Stir well. Turn off the heat. Add the remaining 2 tsp. sesame oil.
Cook the quail eggs in the remaining oil in a very nonstick skillet just until the whites are set.
Garnish with optional garnishes and fried quail eggs and serve. You can put the eggs on top of the full skillet. Or you can put the whole dish in a big, flat bowl and serve it that way. Or you can make up individual bowls (I like this best), and everyone gets their own egg.
*for a vegetarian option, leave out the pork and simply mix the wine with cornstarch and soy and add when the recipe calls for adding the pork.
**for a vegan version, make the pork modifications and leave out the egg.
***for strict low carb or paleo diets, simply omit the cornstarch.
****gluten sensitive, use wheat free soy.