Spaghetti Squash Pad Thai

Meatless Monday

Try this Spaghetti Squash Pad Thai dinner this week. Yummy vegetarian dinner idea.

Pad Thai is a stir-fried noodle dish commonly served as a street food and at casual restaurants in Thailand. It can be served with a variety of different vegetarian proteins, making this Spaghetti Squash Pad Thai recipe vegan and gluten free. 

 

Spaghetti squash makes an excellent substitute for thin noodles.  You can use it in any recipe from Italian to Asian.  It is loaded with nutrients such as beta carotene and fiber, and is tender with just a slight crunch. 

 

Preparing the spaghetti squash couldn’t be simpler.  Just cut in half, spoon out the seeds and guts, roast and scrape out your noodles.

Try this Spaghetti Squash Pad Thai dinner this week. Yummy vegetarian dinner idea.

This recipe for Spaghetti Squash Pad Thai is by far my new favorite.  I got the squash from the same friend who gifted me the lentils in the last meatless Monday post and set out to find the perfect recipe.  This was it. The flavors will excite you and the textures are to die for.  Even your kids will get a kick out of this one. 

Spaghetti Squash Pad Thai
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
300 calories
21 g
93 g
21 g
12 g
4 g
221 g
1142 g
8 g
0 g
16 g
Nutrition Facts
Serving Size
221g
Servings
4
Amount Per Serving
Calories 300
Calories from Fat 179
% Daily Value *
Total Fat 21g
32%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 93mg
31%
Sodium 1142mg
48%
Total Carbohydrates 21g
7%
Dietary Fiber 6g
25%
Sugars 8g
Protein 12g
Vitamin A
173%
Vitamin C
66%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large spaghetti squash
  2. Olive oil
  3. Kosher salt
  4. Fresh ground black pepper
  5. 3 carrots
  6. ½ red pepper
  7. 4 cloves garlic
  8. 5 green onions
  9. 2 eggs
  10. ½ cup chopped fresh cilantro
  11. 3 tablespoons sweet chili sauce
  12. 3 tablespoons soy sauce
  13. 1 lime
  14. Sriracha (optional)
  15. 2 tablespoons peanut oil
  16. 1 and ½ cup bean sprouts, divided
  17. ½ cup roasted salted peanuts, chopped
Instructions
  1. 1. Preheat oven to 400°F.
  2. 2. With a large, sharp kitchen knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with salt and pepper then place the squash cut side down on a baking sheet and roast for about 45 minutes. It will be soft and easily cut with a knife.
  3. 3. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander and let drain for 10 minutes to remove any extra moisture.
  4. 4. Peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions.
  5. 5. In a bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
  6. 6. In another bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
  7. 7. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
  8. 8. Garnish with crushed peanuts, fresh bean sprouts, cilantro, and green onion.
Notes
  1. Large squashes will yield more noodles.
beta
calories
300
fat
21g
protein
12g
carbs
21g
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Try this Spaghetti Squash Pad Thai dinner this week. Yummy vegetarian dinner idea.

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About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

2 Comments

  1. As much as I think that it looks amazing – I don’t think it’s for me but I’ll pass it into my mum as she loves this kind of food! ox

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