Spaghetti Squash Pad Thai Recipe
A light yet flavorful twist on classic Pad Thai, swapping traditional noodles for tender spaghetti squash and bold, zesty sauce.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onions chopped
- 1 cup shredded cabbage
- 2 cloves garlic minced
- ½ cup firm tofu cubed
- ¼ cup peanuts crushed
- ¼ cup cilantro chopped
Sauce
- ¼ cup tamari or soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp sriracha
- 1 tsp grated ginger
- 1 tbsp peanut butter
Instructions
- Preheat oven to 400°F (200°C). Slice squash in half, scoop out seeds, and brush with olive oil.
- Place squash cut-side down on a baking sheet and roast for 40 minutes until tender.
- Let it cool slightly, then scrape the inside with a fork to create noodle-like strands.
- In a pan, sauté garlic, bell pepper, carrot, cabbage, and tofu until slightly tender.
- Whisk all sauce ingredients together in a bowl.
- Add spaghetti squash strands to the pan and pour in the sauce. Toss everything to coat.
- Top with green onions, peanuts, and cilantro. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 50%
- Iron: 12%
- Magnesium: 20%
- Folate: 18%
Tips for the Best Spaghetti Squash Pad Thai
- Roast the squash ahead of time for a quick meal.
- Add extra sriracha if you love heat.
- Swap tofu for chickpeas if you prefer.