Spaghetti Squash Pad Thai -

Spaghetti Squash Pad Thai

Discover a healthier twist on a classic favorite with this Spaghetti Squash Pad Thai recipe. Perfect for low-carb and gluten-free diets, this dish replaces traditional noodles with nutritious spaghetti squash, offering a delightful flavor experience without the extra calories. Packed with fresh vegetables and a creamy peanut sauce, it maintains the essence of traditional Pad Thai while catering to health-conscious eaters. Enjoy all the vibrant flavors and textures of Thailand in a guilt-free meal that’s both satisfying and delicious.

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Ingredients

1 medium spaghetti squash

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, thinly sliced

1 carrot, julienned

1 red bell pepper, sliced

2 cups bean sprouts

2 eggs, lightly beaten (or 1/2 cup silken tofu for a vegan option)

3 tablespoons tamari or soy sauce

2 tablespoons peanut butter

1 tablespoon lime juice

2 tablespoons brown sugar (or coconut sugar)

1/4 teaspoon red pepper flakes (adjust to taste)

1/4 cup chopped peanuts (for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on the cut sides and sprinkle with salt. Place them cut side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until easily pierced with a fork. Once cooled slightly, scrape the insides with a fork to create noodles. Set aside.

Make the Sauce: In a small bowl, whisk together the tamari or soy sauce, peanut butter, lime juice, brown sugar, and red pepper flakes until smooth. Set this sauce aside.

Sauté the Vegetables: In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion is translucent, about 2-3 minutes.

Add the Carrots and Bell Peppers: Stir in the julienned carrots and sliced red bell pepper. Cook for another 4-5 minutes until the vegetables become tender but still crisp.

Cook the Eggs or Tofu: Push the vegetables to one side of the skillet. Pour the beaten eggs (or tofu) into the skillet and scramble them until fully cooked. Combine them with the vegetables.

Combine Everything: Add the cooked spaghetti squash to the skillet along with the bean sprouts. Pour the prepared sauce over everything and toss well to combine. Cook for an additional 2-3 minutes, just until everything is heated through.

Serve: Divide the Spaghetti Squash Pad Thai into bowls. Garnish with chopped peanuts, fresh cilantro, and lime wedges. Enjoy your healthy twist on classic Pad Thai!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings