- 1 medium spaghetti squash<\/li><\/ul>\n\n\n\n
For the pad thai sauce<\/h4>\n\n\n\n
- 1\/3 cup sunflower seed butter<\/a><\/li>
- 1\/3 cup water<\/li>
- 2 tablespoons honey<\/a><\/li>
- 1 tablespoon coconut aminos<\/a><\/li>
- 1 tablespoon lime juice<\/li>
- 1 tablespoon sriracha<\/a><\/li>
- 1 tablespoon sesame oil<\/a><\/li>
- 2 teaspoons fish sauce<\/a><\/li>
- 1 teaspoon fresh ginger<\/li>
- 2 cloves of garlic, minced<\/li><\/ul>\n\n\n\n
For the casserole<\/h4>\n\n\n\n
- 2 tablespoons ghee<\/a><\/li>
- 1\/2 yellow onion, chopped<\/li>
- 3 garlic cloves, minced<\/li>
- 1 large carrot, julienned<\/li>
- 1 red bell pepper, julienned<\/li>
- 1 yellow bell pepper, julienned<\/li>
- 1 pound ground chicken<\/li>
- salt and pepper, to taste<\/li>
- 1 tablespoon sriracha<\/a><\/li>
- 1\/2 teaspoon red pepper flakes<\/a><\/li>
- 3 eggs, whisked<\/li><\/ul>\n\n\n\n
For the garnishes<\/h4>\n\n\n\n
- 2 fresno peppers, sliced<\/li>
- 1\/3 cup cashews, chopped<\/li>
- 3 green onions, sliced<\/li>
- cilantro, chopped<\/li><\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
- Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet<\/a> and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8\u00d78 baking dish<\/a>.<\/li>
- While the spaghetti squash cooks, place all ingredient for the pad thai sauce into a blender<\/a> and blender<\/a> until smooth. Set aside.<\/li>
- Place a large saute pan<\/a> over medium heat, add ghee<\/a> along with the onion and garlic and cook for about 5 minutes, until onion is translucent. Then add carrot and bell peppers and cook for about 10 minutes, until the carrots become soft. Add chicken along with salt, pepper, sriracha<\/a> and red pepper flakes<\/a> and cook until chicken has broken up into small pieces and is no longer pink, then remove from heat.<\/li>
- Use a fork to scrape out the spaghetti squash strings and place in the greased baking dish along with the chicken mixture, the pad thai sauce (leaving about 3 tablespoons behind for garnish later on), and eggs. Mix until casserole is completely combine, then press the sliced fresno peppers into the casserole. Place in the oven to bake 1 hour to 1 hour and 15 minutes. When the dish has 15 minutes left, remove it from the oven and place the cashew pieces on top and place the casserole back into to finish cooking.<\/li>
- Garnish the casserole with the leftover pad thai sauce, green onions, and cilantro!<\/li><\/ol>\n\n\n\n
![\"\"](\"https:\/\/secureservercdn.net\/192.169.220.223\/942.631.myftpupload.com\/wp-content\/uploads\/2017\/01\/mitzi-thai2-e1509549686701-225x300.jpg\")
<\/figure><\/div>\n\n\n\nBon Appetit \u2013 Mitzi<\/p>\n","protected":false},"excerpt":{"rendered":"
Because I am such a fan of her buffalo chicken casserole, I thought I\u2019d try this one as well. SCORE. It\u2019s delicious. It\u2019s super easy as well. Ingredients 1 medium spaghetti squash For the pad thai sauce 1\/3 cup sunflower seed butter 1\/3 cup water 2 tablespoons honey 1 tablespoon coconut aminos 1 tablespoon lime juice 1 tablespoon sriracha 1 tablespoon sesame oil 2 teaspoons fish sauce 1 teaspoon fresh ginger… Continue reading Spaghetti Squash Casserole<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-strong-eats","entry"],"_links":{"self":[{"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/posts\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":1,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":345,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/posts\/344\/revisions\/345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/media\/413"}],"wp:attachment":[{"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.strongwithmitzi.net\/blog\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- While the spaghetti squash cooks, place all ingredient for the pad thai sauce into a blender<\/a> and blender<\/a> until smooth. Set aside.<\/li>
- Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet<\/a> and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8\u00d78 baking dish<\/a>.<\/li>
- 1\/3 cup sunflower seed butter<\/a><\/li>