Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai is a creative and healthy twist on the classic Thai dish, offering a delightful blend of sweet, savory, and slightly spicy flavors. This low-carb version uses roasted spaghetti squash instead of traditional rice noodles, retaining all the signature taste and texture of the original while making it lighter and more nutritious.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

1 medium spaghetti squash

2 tablespoons olive oil

2 cloves garlic, minced

1 red bell pepper, thinly sliced

2 large eggs, lightly beaten

1 cup bean sprouts

1/2 cup roasted peanuts, chopped

3 green onions, sliced

1/4 cup fresh cilantro, chopped

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 teaspoon sriracha (optional)

1/4 cup crushed peanuts for garnish

Lime wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the inside with olive oil. Season with salt and pepper.

2. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and can be easily shredded with a fork.

3. While the squash is roasting, prepare the Pad Thai sauce by whisking together soy sauce, fish sauce, lime juice, brown sugar, and sriracha in a small bowl.

4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sliced red bell pepper, sauté for 3-4 minutes until the pepper is just tender.

5. Push the vegetables to one side of the skillet, pour in the eggs, and scramble until just cooked through.

6. Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.

7. Add the spaghetti squash strands to the skillet, followed by the Pad Thai sauce. Toss everything together to coat.

8. Stir in bean sprouts, roasted peanuts, and half of the sliced green onions, and continue to cook for another 2-3 minutes until heated through.

9. Garnish with remaining green onions, fresh cilantro, and crushed peanuts. Serve with lime wedges on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave on medium power for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.