Description
A delightful twist on the classic Pad Thai, using spaghetti squash for a healthy and delicious meal.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 large eggs
- 4 green onions, chopped (white and green parts separated)
- 1/2 cup peanuts, crushed (plus extra for garnish)
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon brown sugar (optional, for sweetness)
- Red pepper flakes, to taste (optional, for heat)
Instructions
- Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for about 30-40 minutes until tender.
- Once cooked, remove the squash from the oven and let it cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands and set aside.
- In a small bowl, mix together the tamarind paste, fish sauce, and brown sugar (if using). Stir until well combined and set aside.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the white parts of the green onions and sauté for about 1 minute until fragrant. Add the bean sprouts and cook for another 1-2 minutes until just tender.
- Add the spaghetti squash strands to the skillet along with the prepared sauce. Toss everything together over medium heat for about 2-3 minutes until heated through and well combined. Add the cooked eggs back into the skillet and mix gently.
- Remove from heat and garnish with the green parts of the green onions, crushed peanuts, and chopped cilantro. Serve warm with lime wedges on the side.
Notes
- For a gluten-free option, use tamari instead of fish sauce.
- For a vegan version, replace the eggs with tofu or chickpea flour.
- Consider adding different vegetables like zucchini or snap peas for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Spaghetti Squash, Pad Thai, Healthy Recipe, Gluten Free, Vegan Option