I’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 carbs 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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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
Ingredients
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Instructions
- Heat oven to 400 degrees F
- 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.
- Drizzle with olive oil and bake cut side down for 40-45 minutes.
- When the squash is done, using a fork scrape down the sides to form 'noodles'. Set aside
- Peel and grate the 3 carrots, slice the red pepper thinly and chop the green onions
- In a separate bowl, shake to combine the sweet chili sauce, soy sauce, juice of 1/2 lime and Sriracha (to taste)
- In a deep skillet heat the sesame oil until simmering. Add in the garlic and green onions and cooking for about a minute.
- 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.
- 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.
- Top with crushed peanuts, remaining bean sprouts, cilantro and green onion
Recipe Notes
recipe via a couple cooks
Share this Recipe
This looks so delicious, I need to try it! I am a serious fan of anything with spaghetti squash!
Xo, Elizabeth
http://stripesandsolitaires.com
This recipe looks amazing! It’s so colorful and I love anything Pad Thai style!
xo, Whitney and Blaire
Peaches In A Pod
We have so much spaghetti squash in our home but we have never made it this way! Will definitely try this out
My mouth is watering! I recently discovered my love for pad thai and love that there is a healthier option!
This sounds delicious! Thanks so much for sharing!
xx
Lauren Elizabeth
Petite in Pearls