Spaghetti Squash Pad Thai

WHAT YOU NEEDSpaghetti-Squash-Pad-Thai-001.jpg
  • 1 large spaghetti squash
  • Coconut oil
  • Kosher salt
  • Fresh ground black pepper
  • 3 carrots
  • ½ red pepper
  • 4 cloves garlic
  • 5 green onions
  • 2 eggs
  • ½ cup chopped fresh cilantro
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce
  • 1 lime
  • Sriracha (optional)
  • 2 tablespoons peanut oil
  • 1 and ½ cup bean sprouts, divided
  • ½ cup roasted salted peanuts, chopped
  1. Preheat oven to 400°F.
  2. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
  3. Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
  4. In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
  5. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
  6. Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion.

Spaghetti Squash Tater Tots

  • 3 large sweet potatoes (equals about 8 cups when grated)Spaghetti-Squash-Tater-Tots-with-Maple-Mustard-Dip-9995.jpg
  • 1 medium sized spaghetti squash
  • 2 teaspoons salt
  • 1-2 tablespoons coconut oil
  • Sir Kensington’s Spicy Brown Mustard for dipping
  1. Place potatoes in a large pot and cover with cold water. Bring to a boil and boil potatoes until just fork tender, but with still a little give in the center. Drain potatoes and let cool, about 20 minutes.
  2. While potatoes are boiling, cook the spaghetti squash. Cut the spaghetti squash in half, top to bottom. Scrap out the seeds. Use a metal spoon to scrape out the “meat” of the spaghetti squash. It will come out in small pieces and you should get about 3 cups worth. Heat a large pan over medium heat and add one teaspoon olive oil and the spaghetti squash. Cook spaghetti squash until tender, about ten minutes.
  3. Once potatoes have cooled, carefully peel off the skins using a potato peeler. Grate each potato and place them in a large bowl. Add the cooked spaghetti squash and salt to the bowl and mix until everything is evenly combined, your hands will work best for this.
  4. Pre-heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and form the potato mixture into small cylinder shapes. You should get about 40-45 depending on how big you make them. You may also need to bake them in two batches depending on how big your baking sheets are.
  5. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until crispy and browned on the outside, about 50 minutes, flipping once.
  6. Let tater tots cool and then dip them in Sir Kensington’s Spicy Brown Mustard.


  • buffalo-chicken-spaghetti-squash-6.jpg1 medium spaghetti squash
  • 2 tbsp. olive oil
  • 2 cups cooked shredded chicken
  • 1/4 cup shredded mozzarella cheese
  • ⅓ cup Frank’s Red Hot sauce
  • 2 tbsp. melted ghee
  • ⅓ cup coconut cream
  • ¼ tsp. pink Himalayan salt
  • ¼ tsp. ground black pepper
  • Additional Frank’s Red Hot sauce for drizzling on the top
  1. Preheat oven to 400 degrees F.
  2. Cut the spaghetti squash in half, lengthwise. Scrape out the seeds.
  3. Brush 1 tbsp. olive oil on each half, then season with salt and pepper to taste.
  4. Place face down on baking sheet and bake for 40 minutes.
  5. While squash is baking, shred rotisserie chicken and add to a large mixing bowl. Add in mozzarella cheese, hot sauce, coconut cream, salt, and pepper and stir to combine.
  6. Once squash is finished cooking, remove from oven, turn over and scrape out the inside.
  7. Add spaghetti squash to the chicken mixture and stir until combined.
  8. Add squash mixture back into the shells and top with shredded Cheddar/Monterey Jack cheese.
  9. Turn oven to broil and place under the broiler for about 3-5 minutes, watching carefully so that it doesn’t burn.
  10. Remove from oven once cheese is melted and bubbly, drizzle with additional hot sauce and serve.

Brussels Sprouts and Sweet Potato Noodles 

This recipe deserves a Preach hand emoticon- delish hot or cold!  


  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 1 medium sweet potato, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • 1 cup sliced brussels sprouts
  • ¼ cup pomegranate arils
  • 1 tablespoon sliced blanched almonds

For the vinaigrette:

  • 1/2 tablespoon real maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon white sesame seeds
  • ¼ teaspoon garlic powder
  • 1 tablespoon soy sauce
  • pepper, to taste


  1. Place a large skillet over medium heat and add in 1 tablespoon of the oil. Once the oil heats, add in the sweet potato noodles, season with salt and pepper and let cook, tossing occasionally, for 7 minutes or until cooked through and al dente. Divide the sweet potato noodles into two bowls and tent with foil to keep warm.
  2. While the sweet potato noodles cook, place all of the ingredients for the dressing into a small bowl and whisk thoroughly. Set aside.
  3. Place the remaining oil into the skillet and place back over medium heat. Add in the brussels sprouts and season with salt and pepper. Cook for 5 minutes, stirring often, until sprouts are bright green and start to char. Add in the almonds and let cook another 1 minute to lightly toast.
  4. Transfer the cooked brussels to the bowls with the sweet potato noodles and add in the pomegranates and drizzle with dressing.

Slow Cooker Chicken Tikka Masala


  • 1 Tbsp. fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1 cup crushed tomatoes
  • 1 cup canned unsweetened coconut milk
  • 1 Tbsp. cumin
  • 1 Tbsp. garam masala
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1/2 tsp. cardamom
  • 1/2 Tbsp. chili powder
  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
  • 4 oz. fat free plain Greek yogurt
  • 1/2 Tbsp. Cornstarch
  • Salt to taste
  • 4 Tbsp chopped fresh cilantro leaves


  1. Combine the ginger, garlic , tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or low for 8 hours. Uncover and let cool ten minutes.
  2. Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.
  3. Serve over basmati rice (or any rice/ smart carb) with a sprinkling of cilantro leaves.

Creamy Roadyed Red Pepper Chicken Skillet 


  • 2 pounds boneless skinless chicken   breast (3-4 breasts)
  • 1 tbs coconut oil
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 12 ounce jar roasted red peppers, finely diced
  • 1 1/4 cup chicken broth
  • 2 ounces (1/4 cup) low fat cream cheese
  • 1/2 tsp crushed red pepper
  • 1/4 cup chopped basil leaves


1. Place a large skillet over medium heat. Add the coconut oil and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.

2. In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.

3. Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.