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Amazing 7-Ingredient Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai
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Create a delicious, low-carb Pad Thai using roasted spaghetti squash instead of traditional noodles. This recipe features a bright, flavorful peanut sauce, giving you that comforting Pad Thai experience in a healthier way. Jen and Alex invite you to share this flavorful journey!

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup warm water (for thinning sauce)
  • 1/2 cup chopped scallions, divided
  • 1/4 cup chopped peanuts, for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
  3. Brush the cut sides lightly with oil. Place the squash cut-side down on a baking sheet.
  4. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
  5. Let the squash cool slightly. Scrape out the strands with a fork and set aside.
  6. While the squash roasts, whisk together the peanut butter, soy sauce, rice vinegar, sweetener, sriracha, garlic, and ginger in a small bowl.
  7. Gradually whisk in the warm water until the sauce reaches your desired consistency.
  8. In a large skillet or wok, heat the remaining oil over medium heat. Add half of the scallions and cook for one minute until fragrant.
  9. Add the spaghetti squash strands to the skillet. Toss gently to coat with the heat.
  10. Pour the peanut sauce over the squash. Toss everything together until the squash is evenly coated and heated through, about 2 to 3 minutes. Do not overcook.
  11. Remove from the heat. Stir in the remaining scallions.
  12. Serve immediately with chopped peanuts, a squeeze of fresh lime juice, and extra sriracha if you like more heat.

Notes

  • Roasting time for the squash may vary based on its size.
  • You can substitute tamari for soy sauce for a gluten-free option.
  • Taste the sauce before adding it to the squash; adjust sweetness or spice as needed.
  • This dish is best eaten immediately after preparation.

Nutrition

Find it online: https://afripaket.com/spaghetti-squash-pad-thai-recipe/