5.0 from 3 votes
Spaghetti Squash Pad Thai
A grain-free Pad Thai Recipe using spaghetti squash instead of rice noodles for a veggie-centric low-carb meal!
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
Ingredients
- 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
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.
Cup of Yum
Notes
- *omit pure maple syrup to make recipe Whole30-compliant
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.