Spaghetti Squash Pad Thai Recipe

Spaghetti Squash Pad Thai Recipe

Immerse your taste buds in a veggie-filled take on Pad Thai! The combination of spaghetti squash and vegetables is a perfect mix of crunch and chewy. This recipe is filled with spice, so be sure to adjust accordingly! 

Spaghetti Squash Ingredients

  • 1 large spaghetti squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper

Spaghetti Squash Directions

  1. Preheat oven to 400˚F.
  2. Using a large knife, cut the spaghetti squash in half. Scrape out the seeds gently.
  3. Sprinkle both sides with 1 tbsp of olive oil each. Season with ½ tsp salt and ½ tsp pepper. Spread the seasoning evenly using fingers.
  4. Place cut side down on baking sheet. Bake for 40-50 minutes. The squash should be tender and easily pierced with a knife. Test if your squash is done by scraping the flesh with a fork. If the strands come off easily, it’s ready.
  5. Let the squash cool for 5-10 minutes, then scrape the flesh into strands that should resemble noodles. Add additional salt and pepper if needed. 

*note: If you’re crunched for time, you can cook the spaghetti squash in the microwave, but baking will yield the best result!

If you’re using the microwave, follow steps 1 and 2 Then set the squash flesh-side down in a baking dish, add about ½ inch water to the pan and microwave for 10-20 minutes until it can be pierced with a fork. Once cooled, follow step 5. Then season as directed in step 3.

Green-nut Chutney Ingredients

  • 1 cup cilantro, minced
  • 1 green chili pepper, minced
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1 tbsp garlic, minced
  • ¼ cup water
  • 2 tsp brown sugar
  • 1 tsp red chili flakes
  • ¼ cup smooth peanut butter

Gree-nut Chutney Directions

  1. Blend all the chutney ingredients. Stop and stir ingredients occasionally to ensure the chutney is fully blended.

Pad Thai Ingredients

  • 2 tbsp olive oil
  • ½ medium yellow onion, diced
  • 4 garlic cloves, minced 
    • Set aside 1 tbsp for the chutney
  • 2 large eggs
  • 2 carrots, peeled and shredded
  • 2 tsp red chili flakes
  • 1 cup bean sprouts
  • ½ cup red bell pepper, diced
  • 1 tsp salt

For Garnish

  • ½ cup peanuts, chopped
  • ⅛ cup cilantro, chopped

Pad Thai Directions

  1. Whisk eggs in a small bowl.
  2. Heat 2 tbsp olive oil in a wok once the spaghetti squash is ready.
  3. Add the garlic and onions in. Cook until fragrant—about 35-45 seconds.
  4. Pour in beaten eggs and scramble them. When they are almost cooked, add in the carrots, red chili flakes, bean sprouts, red bell pepper, squash noodles and salt. Toss for about 30 seconds.
  5. Pour about ¾ of the chutney and stir to combine. Cook for about 2 minutes. The vegetables should be heated but still crisp.
  6. Garnish with cilantro and peanuts!

Spicy Squash Nutritional Information (includes garnish):

Calories: 1628.5;   Carbohydrate: 77 g;   Fat: 144 g;   Protein: 52 g

Servings: 10

Calories: 162.85;   Carbohydrate: 7.7 g;   Fat: 14.4 g;   Protein: 5.2 g

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