Spaghetti Squash Pad Thai

Name: Spaghetti Squash Pad Thai
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 3 Servings
Ingredients: 4 tablespoons coconut oil; 1 small spaghetti squash; 1 red bell pepper; 1 Jalapeño; 1-1/2 cup grated carrot; 3 cloves garlic; ½ pound Shrimp; 2 tablespoons raw cashews; 2 tablespoons cashew butter; 2 tablespoons lime juice; 2 tablespoons liquid aminos; 1 tablespoon pure maple syrup; 1 tablespoon red chili sauce; 2 teaspoons fresh ginger

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings
3 Servings
Calories
435 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Pad Thai

Tyler Espinosa

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A grain-free Pad Thai Recipe using spaghetti squash instead of rice noodles for a veggie-centric low-carb meal!

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Ingredients

Servings

4 tablespoons coconut oil separated
1 small spaghetti squash roasted
1 red bell pepper cut into match sticks
1 Jalapeño seeded and chopped
1-1/2 cup grated carrot
3 cloves garlic minced
½ pound Shrimp peeled and deveined
2 tablespoons raw cashews chopped

Cashew Ginger Sauce:

2 tablespoons cashew butter
2 tablespoons lime juice
2 tablespoons liquid aminos or low-sodium soy sauce
1 tablespoon pure maple syrup see note*
1 tablespoon red chili sauce such as sriracha
2 teaspoons fresh ginger peeled and grated

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Instructions

Preheat the oven to 400 degrees F. Chop the tip and tail off of the spaghetti squash cut in half lengthwise. Remove the seeds and innards with a spoon. Drizzle 1 tablespoon of coconut oil or olive oil over each half and rub into the flesh so that the whole surface is coated. Sprinkle with salt and pepper and place cut-side down on a large baking sheet. Bake for 45 to 55 minutes, until spaghetti squash strings release easily when scraped with a fork. Allow squash to cool before using a fork to scrape from one end of the squash to the other, releasing spaghetti strings. Repeat with other half of the squash
Add all of the ingredients for the sauce to a small blender and blend until smooth. Set aside until ready to use.
Heat 2 tablespoons of coconut oil in a medium-sized non-stick skillet over medium heat. Add the bell pepper and jalapeno and saute, stirring occasionally for 3 minutes.
Add the grated carrot and garlic and saute until bell pepper has softened but is still al dente, about 3 to 5 minutes.
Move the vegetables over to one side of the skillet and add the raw shrimp. Cook about 1 to 2 minutes, flip and cook an additional 1 to 2 minutes until shrimp is plump, pink, and cooked through.
Add the cashew-ginger sauce and cook an additional 2 to 3 minutes. Add the spaghetti squash and stir everything together until everything is coated in the sauce.
Serve with fresh chopped basil or cilantro and raw cashews.

Notes

*omit pure maple syrup to make recipe Whole30-compliant

Nutrition Information

Show Details

Serving 1Serving (of 3) Calories 435kcal (22%) Carbohydrates 27g (9%) Protein 15g (30%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Cholesterol 110mg (37%) Sodium 1000mg (42%) Fiber 5g (20%) Sugar 13g (26%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 435 kcal

% Daily Value*

Serving	1Serving (of 3)
Calories	435kcal	22%
Carbohydrates	27g	9%
Protein	15g	30%
Fat	31g	48%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	7g	35%
Cholesterol	110mg	37%
Sodium	1000mg	42%
Fiber	5g	20%
Sugar	13g	26%