Description
Transform your dinner routine with this Spaghetti Squash Pad Thai—a flavorful and low-carb twist on the classic Thai dish. This recipe combines tender spaghetti squash with a tangy, nutty Pad Thai sauce, crisp veggies, and protein-packed tofu or your favorite plant-based alternative. Ready in under 30 minutes, it’s the perfect healthy and satisfying meal for weeknights or meal prep.
Ingredients
For the spaghetti squash:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- Salt and pepper to taste
For the sauce:
- 3 tbsp soy sauce or tamari (for gluten-free)
- 2 tbsp peanut butter or almond butter
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp sriracha or chili paste (optional)
For the Pad Thai:
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup roasted peanuts, chopped
- 1 block firm tofu, cubed and pan-fried (optional)
Instructions
- Cook the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil, salt, and pepper. Place face-down on a baking sheet and bake for 25-30 minutes until tender. Use a fork to scrape out the strands.
- Prepare the sauce: In a small bowl, whisk together soy sauce, peanut butter, lime juice, maple syrup, and sriracha. Adjust to taste.
- Stir-fry the veggies: Heat a large skillet or wok over medium heat. Add a splash of oil, then stir-fry the carrots and bean sprouts for 2-3 minutes.
- Add the squash: Toss the spaghetti squash strands into the skillet, mixing well with the vegetables.
- Pour the sauce: Add the sauce to the skillet, stirring until everything is evenly coated.
- Add tofu: If using tofu, gently fold in the pan-fried cubes.
- Garnish: Sprinkle with chopped green onions, cilantro, and peanuts before serving.
- Serve: Plate immediately and enjoy warm.
