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Delicious spaghetti squash pad Thai served in a bowl with fresh toppings

Spaghetti Squash Pad Thai

A healthier twist on a classic dish using spaghetti squash as a low-carb noodle substitute, packed with fresh vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Ensure it is ripe and firm.
  • 2 tablespoons vegetable oil For sautéing.
  • 2 cloves garlic, minced Fresh garlic preferred.
  • 1 cup bell peppers, sliced Use a mix of colors for visual appeal.
  • 1 cup carrots, julienned Fresh carrots work best.
  • 1 cup bean sprouts Fresh is ideal for crunch.
  • 1/4 cup green onions, chopped For garnish and flavor.
  • 2 large eggs, beaten Can be replaced with tofu for vegan option.
  • 1/4 cup soy sauce Use tamari for gluten-free.
  • 2 tablespoons peanut butter For creaminess and flavor.
  • 1 tablespoon lime juice Fresh lime juice is best.
  • to taste Crushed peanuts for topping Adds crunch; optional.
  • to taste Fresh cilantro for garnish Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
  2. Heat vegetable oil in a large pan over medium heat. Add minced garlic and stir for about 30 seconds.
Cooking
  1. Add sliced bell peppers and julienned carrots; sauté until tender.
  2. Push the veggies to the side of the pan, pour the beaten eggs into the pan, and scramble until fully cooked.
  3. Scrape the cooked spaghetti squash into the pan, mixing it with the vegetables and eggs.
  4. In a small bowl, whisk together soy sauce, peanut butter, and lime juice. Pour the sauce over the mixture in the pan and toss to combine.
  5. Add bean sprouts and green onions, cooking for another minute.
Serving
  1. Serve hot, garnished with crushed peanuts and fresh cilantro.
  2. Optionally, serve with lime wedges on the side for extra zing.

Notes

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