You don’t have to eat out to enjoy good Thai! And you don’t have to ruin your diet, either!
This recipe is a unique spin on Thai food – turkey and spaghetti squash ramps up the nutrition without sacrificing flavor.
- 4 cups cooked spaghetti squash (about 1/2 a large squash)
- 1 (13.5 oz.) can light unsweetened coconut milk
- 1/2 cup crunchy peanut butter
- 1 tablespoon soy sauce
- 1 - 2 tablespoons Surichi (hot chili) sauce
- 2 teaspoons Sesame oil
- 1 teaspoon dry curry seasoning
- pinch of ground ginger
- pinch of ground cinnamon
- pinch of ground black pepper
- a few drops of honey to taste
- 1 cup chopped or shredded cooked turkey breast
- 1 cup finely chopped green cabbage
- 1/2 cup chopped green onion
- 1/2 cup salted peanuts
- 2 handful of chopped fresh cilantro
- Prepare Spaghetti Squash
- Bake: Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- Microwave: Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
- Whisk together coconut milk, peanut butter, spices and honey in a large skillet. Combine with cooked squash. Toss with green onion and chopped peanuts.
- This is delicious served hot, chilled or at room temperature.
- If desired garnish with cilantro, peanuts, green onion and coconut flake.
Check out these other healthy turkey meals: