butternut squash pad thai

spaghetti squash pad thai, shaved brussels sprouts, crushed peanuts, lime, parsley

this was really delicious. I have been working with Hungryroot a bit - informally. Moreso, i love their products, they fit into my busy lifestyle, and i fit into theirs. I love the idea of getting a box of already prepped veggies + sauces that i can then create from. like this pad thai dish

Serves 1-2


spaghetti squash chunks
super blend salad (brussels sprouts, cabbage, carrots)
peanut sauce *can make your own, buy another brand, but i suggest hungryroot
coconut oil
madras curry powder
lime (zest + juice)
crushed peanuts
fresh parsley
sirarcha to taste


  • Oven to 450 degrees

  • Toss spaghetti squash chunks with oil until tender, about 20 minutes. * You can also pop these in microwave, covered with a bit of water or chicken broth and let them steam.*

  • Keep al dente

  • In a saute pan, add coconut oil, a tsp of curry powder optional

  • Saute super blend salad soft with crispy edges

  • Add in spaghetti squash to brown

  • Once vegetables are soften + tender

  • Turn heat to low. Add in peanut sauce to your liking

  • Toss over low heat. Remove into bowl. Top with crushed peanuts, parsley, lime juice + sriracha

  • **can top with a fish or protein, pulled chicken, roast salmon, etc.




#workhard #livyoung



Crispy Quinoa Coconut Curry Salmon + Slaw



  • asian salad mix

  • 4-6 oz piece of salmon

  • madras curry powder

  • hungry root coconut curry sauce

  • brown rice quinoa blend

  • coconut oil


  • In a smoking hot pan, add curry powder, coconut oil + 1/4 cup of brown rice blend on HIGH

  • let the rice crisp, laid out flat until crunchy. salmon, skin side down

  • Cover pan. let skin crisp, 2 to 3 minutes

  • Once it is smoking, add in coconut oil and baste fish. flip to cook thru.

  • In another pan, saute salad mix until soft

  • Toss with coconut curry sauce. plate fish on top of vegetables.

  • Top with crispy rice blend


#workhard #livyoung