Vegetarian Spaghetti Squash Pad Thai

Spaghetti Squash Pad ThaiI’m always looking for new, healthy options for our favorite comfort foods. This spaghetti squash pad thai is easier than it looks to make and is such a pretty dish plated. The longest part of the cooking just comes from baking the squash and after that it’s all pretty simple! Pad thai is one of our favorite dishes, but since it’s usually not the healthiest option, I opt for something a little more veggie heavy. Using spaghetti squash as a substitute for the standard noodles is such a great way to cut carbsĀ and get an extra serving of protein.

We left the bean sprouts out since those are best avoided during pregnancy, but I’ll definitely be adding them in in the future!

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Spaghetti Squash Pad Thai
Servings
people
Ingredients
  • 1 large spaghetti squash
  • 3 carrots
  • 1/2 red pepper
  • 4 cloves garlic minced
  • 5 green onions
  • 2 eggs
  • 1/2 cup fresh cilantro chopped
  • 3 tbsp sweet chili sauce
  • 3 tbsp soy sauce
  • 1 lime
  • sriracha optional
  • 2 tbsp sesame oil
  • 1 1/2 cup bean sprouts
  • 1/2 cup roasted salted peanuts chopped
Servings
people
Ingredients
  • 1 large spaghetti squash
  • 3 carrots
  • 1/2 red pepper
  • 4 cloves garlic minced
  • 5 green onions
  • 2 eggs
  • 1/2 cup fresh cilantro chopped
  • 3 tbsp sweet chili sauce
  • 3 tbsp soy sauce
  • 1 lime
  • sriracha optional
  • 2 tbsp sesame oil
  • 1 1/2 cup bean sprouts
  • 1/2 cup roasted salted peanuts chopped
Instructions
  1. Heat oven to 400 degrees F
  2. Cut the top part of the spaghetti squash off horizontally. This lets you cut the body of the squash on a flat surface. Cut the spaghetti squash in half vertically and scoop out the seeds.
  3. Drizzle with olive oil and bake cut side down for 40-45 minutes.
  4. When the squash is done, using a fork scrape down the sides to form 'noodles'. Set aside
  5. Peel and grate the 3 carrots, slice the red pepper thinly and chop the green onions
  6. In a separate bowl, shake to combine the sweet chili sauce, soy sauce, juice of 1/2 lime and Sriracha (to taste)
  7. In a deep skillet heat the sesame oil until simmering. Add in the garlic and green onions and cooking for about a minute.
  8. Mix in the eggs and cook until just scrambled. Stir in the red pepper, carrots, 1 cup bean sprouts and all of the squash noodles.
  9. Sprinkle with salt and pepper, to taste. Gently add the sauce to the mixture and mix to evenly coat. Cook for about 2-3 minutes to warm the dish.
  10. Top with crushed peanuts, remaining bean sprouts, cilantro and green onion
Recipe Notes

recipe via a couple cooks

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