Pad Thai Spaghetti Squash
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
2
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Calories
392 kcal
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Course
Main Course
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Cuisine
Thai
Pad Thai Spaghetti Squash
Description
Pad Thai Spaghetti Squash uses roasted spaghetti squash as a base, replacing traditional noodles with tender strands scraped from the cooked squash. The recipe begins by baking halved spaghetti squash until soft, then sautéing thinly sliced red bell pepper to add texture and mild sweetness. The sauce blends peanut butter with soy sauce, lime juice, honey, garlic, and ground ginger, creating a creamy, tangy, and subtly spiced coating for the squash and peppers. Combining the squash noodles and pepper with the peanut sauce creates a dish that balances savory, sweet, and mildly spicy elements.
This dish fits well as a gluten-free, vegetable-centered main or side, and can serve as a comforting but lighter alternative to conventional Pad Thai. The diverse textures come from the tender yet slightly firm spaghetti squash strands and the crisp bell pepper slices.
For those following a vegan diet, the included note suggests replacing honey with a small amount of stevia or sugar, maintaining the dish's sweetness without animal products. This recipe involves roasting the squash and sautéing the pepper, offering a straightforward approach requiring common kitchen steps and ingredients.
Ingredients
- 1 spaghetti squash
- 1 red bell pepper sliced thin lengthwise
- ¼ cup chives finely chopped
- For the sauce:
- 1 garlic minced, clove
- 4 tablespoons peanut butter
- 2 tablespoon of lime juice
- 2 tablespoons soy sauce or Tamari if gluten free
- ½ tablespoon honey
- ½ teaspoon ground ginger
- ¼ teaspoon Sriracha sauce if desired
Instructions
- Preheat oven to 375 degree F.
- Slice the squash half and scoop out the seeds and pulp.
- Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.
- While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.
- While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.
- Cool squash to touch and then scrape the "noodles" out with a fork.
- Place the "noodles" into the pan with the cooked peppers.
- Add about ½ the sauce to start and continue adding to taste, stirring to combine.
- ENJOY!!
Notes
- Substitute honey with a small amount of stevia or sugar to make the dish vegan-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 1253mg | 52% |
| Potassium | 892mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 23g | 46% |
| Vitamin A | 2660IU | 53% |
| Vitamin C | 94.5mg | 105% |
| Calcium | 125mg | 13% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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