Spaghetti Squash Pad Thai is a delightful twist on the traditional Thai dish, offering a healthy and low-carb alternative that doesn’t compromise on flavor. This recipe combines the unique texture of spaghetti squash with classic Pad Thai ingredients, resulting in a dish that’s both satisfying and nutritious. Perfect for those looking for gluten-free, vegetarian, or low-calorie options, this Spaghetti Squash Pad Thai will surely impress your family and friends.
Ingredients:
- 1 medium spaghetti squash
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts (for garnish)
- Fresh cilantro (for garnish)
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
Step 2: Cook the Vegetables
While the squash is roasting, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the julienned carrots and sliced bell peppers. Cook for about 5-7 minutes until the vegetables are tender.
Step 3: Scramble the Eggs
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Step 4: Make the Sauce
In a small bowl, whisk together the soy sauce, peanut butter, lime juice, and brown sugar until smooth. Pour the sauce over the vegetable and egg mixture, stirring to combine well.
Step 5: Combine with Spaghetti Squash
Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands. Add the spaghetti squash to the skillet and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
Step 6: Serve and Garnish
Remove from heat and stir in the chopped green onions. Serve your Spaghetti Squash Pad Thai warm, garnished with crushed peanuts and fresh cilantro. Enjoy this healthy twist on a classic dish!
FAQs:
Can I make Spaghetti Squash Pad Thai ahead of time?
Yes, you can prepare the spaghetti squash and vegetables ahead of time. Store them separately in the refrigerator and combine them just before serving.
What can I substitute for peanut butter?
If you have a peanut allergy or dislike peanut butter, you can use almond butter or sunflower seed butter as a substitute.
Is this recipe suitable for vegans?
Yes, to make this recipe vegan, simply omit the eggs or substitute them with a vegan egg replacement.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.