Spaghetti Squash Pad Thai

Spaghetti squash, with its unique texture and mild flavor, has become a favorite among health enthusiasts and foodies alike. This winter squash, when cooked, separates into strands resembling spaghetti, making it an ideal substitute for traditional pasta. One of the primary advantages of spaghetti squash is its low calorie count—one cup contains only about 42 calories, compared to over 200 calories found in the same serving of wheat pasta.

Discover a healthy twist on a classic favorite with Spaghetti Squash Pad Thai! This innovative dish replaces traditional rice noodles with spaghetti squash, making it a low-calorie, high-fiber option that's perfect for anyone looking to enjoy delicious, nutritious meals. Packed with essential vitamins and minerals, this Pad Thai retains its signature flavors while catering to various dietary preferences. Explore how to create this guilt-free indulgence in your own kitchen and savor the delightful combination of fresh vegetables, rich sauces, and satisfying protein options. Embrace healthy eating without sacrificing taste!

Print Recipe Pin Recipe

Ingredients

1 medium spaghetti squash

2 tablespoons coconut oil

3 cloves garlic, minced

1 small onion, thinly sliced

1 carrot, julienned

1 red bell pepper, thinly sliced

1 cup bean sprouts

3 green onions, chopped

1/2 cup cooked shrimp or tofu cubes (optional)

3 tablespoons soy sauce or tamari (for gluten-free)

2 tablespoons brown sugar or coconut sugar

1 tablespoon peanut butter or almond butter

2 tablespoons lime juice

1 teaspoon rice vinegar

Crushed peanuts for garnish

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper. Place the halves face down on a baking sheet and roast for about 35-40 minutes, or until tender. Once cooked, let it cool slightly and then use a fork to scrape out the noodles.

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

Add the Carrots and Peppers: Toss in the julienned carrots and sliced bell pepper. Stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.

Incorporate Bean Sprouts and Green Onions: Add the bean sprouts and chopped green onions to the skillet. If you're using cooked shrimp or tofu, add it now as well. Continue to stir-fry for an additional 2 minutes.

Mix the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, peanut butter, lime juice, and rice vinegar until well combined.

Combine Everything: Add the spaghetti squash noodles to the skillet with the vegetables. Pour the sauce over and toss everything together to combine. Stir-fry for another 2-3 minutes until everything is heated through and the sauce is evenly distributed.

Serve: Plate the Pad Thai and garnish with a generous sprinkle of crushed peanuts and fresh cilantro. Serve with lime wedges on the side for an extra zing.

Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings