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Introduction

Spaghetti Squash Pad Thai

Discover a nutritious twist on a classic favorite with this Spaghetti Squash Pad Thai recipe. Enjoy the same beloved flavors of traditional Pad Thai while swapping rice noodles for spaghetti squash, a low-carb, fiber-rich alternative. Packed with vitamins, this dish includes colorful vegetables, your choice of protein, and a creamy, savory sauce that ties everything together. Easy to make and satisfyingly delicious, it's a meal the whole family will love!
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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 substitute with 1/2 cup silken tofu for a vegan option)

3 tablespoons tamari or soy sauce

2 tablespoons creamy peanut butter

1 tablespoon fresh lime juice

2 tablespoons brown sugar (or coconut sugar for a healthier touch)

1/4 teaspoon red pepper flakes (adjust according to your spice preference)

1/4 cup chopped roasted peanuts (for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Spaghetti Squash: Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a tablespoon of olive oil on the cut sides and sprinkle with salt. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes until a fork easily pierces through the flesh. Once it’s slightly cooled, use a fork to scrape the insides, creating strands that resemble noodles. Set aside.

    Make the Sauce: In a small mixing bowl, whisk together the tamari or soy sauce, creamy peanut butter, fresh lime juice, brown sugar, and red pepper flakes until the mixture is smooth and well combined. Set the sauce aside for later use.

      Sauté the Vegetables: Heat the remaining olive oil in a large skillet or wok over medium heat. Add the minced garlic and thinly sliced onion to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

        Add the Carrots and Bell Peppers: Stir in the julienned carrots and sliced red bell pepper. Cook for an additional 4-5 minutes, allowing the vegetables to become tender yet retain a bit of crispness.

          Cook the Eggs or Tofu: Push the vegetable mixture to one side of the skillet. Pour the beaten eggs (or silken tofu) into the cleared space and scramble until fully cooked. Once ready, mix them back together with the sautéed vegetables.

            Combine Everything: Add the prepared spaghetti squash to the skillet along with the fresh bean sprouts. Pour the sauce over the mixture and toss all the ingredients together until well combined. Cook for an extra 2-3 minutes until everything is heated through.

              Serve: Portion the Spaghetti Squash Pad Thai into individual bowls. Garnish each serving with chopped roasted peanuts, fresh cilantro, and a lime wedge on the side for an extra burst of flavor. Enjoy your nutritious and creative twist on classic Pad Thai!

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