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Spaghetti Squash Pad Thai: 1 guilt-free favorite

Spaghetti Squash Pad Thai
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Enjoy a healthier twist on a classic with this Spaghetti Squash Pad Thai. Tender spaghetti squash strands replace traditional noodles, offering a delicious, low-carb, and veggie-packed meal that captures all the sweet, savory, and tangy flavors you love.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (optional)
  • 2 cloves garlic, minced
  • 1/2 cup firm tofu, pressed and cubed (optional)
  • 1/4 cup Pad Thai sauce (store-bought or homemade)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha or chili garlic sauce
  • 1 cup bean sprouts
  • 1/4 cup chopped peanuts
  • 2 green onions, thinly sliced
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet.
  4. Roast for 45-60 minutes, or until tender when pierced with a fork.
  5. While the squash is roasting, prepare the other ingredients. If using chicken, heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
  6. If using tofu, add it to the skillet and cook until golden brown on all sides. Remove tofu and set aside.
  7. In a small bowl, whisk together the Pad Thai sauce, soy sauce or tamari, rice vinegar, honey or maple syrup, and sriracha or chili garlic sauce.
  8. Once the spaghetti squash is roasted, let it cool slightly. Then, use a fork to scrape out the strands.
  9. Add the spaghetti squash strands to the skillet with the chicken and tofu (if using).
  10. Pour the prepared sauce over the squash, chicken, and tofu. Toss gently to combine and heat through.
  11. Stir in the bean sprouts and chopped peanuts.
  12. Serve immediately, garnished with green onions, fresh cilantro, and lime wedges.

Notes

  • For a vegetarian or vegan option, omit the chicken and use tofu.
  • Adjust the sriracha or chili garlic sauce to your preferred level of spice.
  • You can add other vegetables like bell peppers, broccoli, or carrots for extra nutrients.
  • If you don’t have Pad Thai sauce, you can make your own by combining tamarind paste, fish sauce, soy sauce, sugar, and chili flakes.

Nutrition

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