Hi friends! I hope you had an awesome weekend. Like always, it went by too fast. {sigh} Anyway, I wanted to share a quick and easy meal that I made on Monday night. If you’re like me, you need quick and easy AND something super healthy after coming off a weekend of the-not-really-caring-attitude

So, here it is :: Spaghetti Squash Pad Thai (ish)

{recipe}

1 spaghetti squash (an awesome alternative to pasta or rice)
2 cups of shelled edamame (a frozen bag is easiest)
1 egg, scrambled 
3-4 green onions, chopped
handful of peanuts, chopped
2-3 Tbsp of sesame seed, toasted

dressing:
2 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp white rice vinegar
a pinch of garlic powder and ginger

directions:

Bare with me. I kinda made this up along the way but here’s how I made it…
First, cook the squash. Either in the oven (usually takes about 45 mins) OR in the microwave (which takes about 15 mins. Super easy.) Here’s a link for step-by-step directions if you need it. While the squash is cooking, boil the edamame (per directions) and cook the egg. Once the squash is done, cut it open, seed it and start pulling out the squash. I recommend grabbing a fork and scraping it out so that it makes nice spaghetti strands. Place all of the squash in a bowl and pour the dressing on top. Next, fold in the green onion, edamame and egg. Sprinkle some peanuts on top for a little garnish and eat away!