Paleo Spaghetti Squash Pad Thai with Shrimp {Whole30}

The recipe I “paleofied” to make this dish was already an extremely healthy recipe, but there were quite a few non-compliant ingredients hiding in the sauce.  By replacing the peanut butter with almond butter, the soy sauce with coconut aminos, and the honey with date paste, and eliminating the fish sauce (after reading the back of at least thirty bottles of fish sauce at H Mart, I’ve determined it’s nearly impossibly to find without sugar or sketchy preservatives), I made the sauce Whole30 compliant.  The other issue was protein.  The original recipe was vegan, and certainly did not have the amount of protein that the Whole30 template calls for.  No problem!  I added egg and shrimp and we were good to go!  While I really liked the addition of the egg and shrimp, I have to admit: Pad Thai is better with peanut butter, garnished with chopped peanuts and sriracha (also not Whole30 approved).  Since I don’t seem to have any problem with peanuts I’ll definitely be taking this dish back to it’s roots post-Whole30… but with the extra protein kick!

Paleo Spaghetti Squash Pad Thai with Shrimp

Adapted from this recipe combined with this recipe

Ingredients:

• 1 large spaghetti squash
• 1/2 cup light coconut milk
• 12 oz cooked devined shrimp
• 4 large eggs
• 2 tsp coconut oil
• 1/2 cup unsweetened almond butter
• 2 tbsp red curry paste
• 2 tbsp coconut aminos
• 2 tsp toasted sesame oil
• 1 tbsp fresh minced Ginger
• 2 tbsp date paste

To Garnish:

• 1/2 cup chopped Green Onion
• 1/2 cup almonds or cashews, chopped
• 1 lime, cut into wedges

1. To roast the spaghetti squash:  Preheat oven to 350°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Remove and let cool for 10 minutes.  Using a fork, scrape out all of the flesh, a little at a time.  It will come out in spaghetti like strands.  Put it into a strainer to remove excess moisture.
2. Meanwhile, beat the eggs in a small bowl.  Heat coconut oil in a large skillet over medium heat.  When it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.  Set aside.  
3. Whisk together remaining ingredients (coconut through date paste) in a large bowl.  In a wok or large sauce pan, combine sauce with cooked squash, eggs and shrimp.  Garnish with green onions, chopped almonds and lime!

Johanna