Spaghetti Squash Pad Thai: A Low-Carb, Flavorful Twist on a Classic Dish Recipe
This Spaghetti Squash Pad Thai is a delicious low-carb twist on the classic Thai dish, featuring roasted spaghetti squash strands tossed with sautéed vegetables, scrambled eggs, and a tangy, flavorful sauce. Perfect for those seeking a healthier, grain-free alternative without compromising on the iconic Pad Thai taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Thai-inspired
- Diet: Low Carb
Ingredients
Scale
Squash and Vegetables
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
Protein and Garnishes
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro, chopped
Sauces and Seasonings
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 tablespoon peanut butter (optional, for creaminess)
- Crushed red pepper flakes (optional, for spice)
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast it for 30-40 minutes until tender enough to easily shred with a fork.
- Sauté the Vegetables: While the squash roasts, heat olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing until fragrant. Then, add the thinly sliced red bell pepper and cook for about 5 minutes until softened.
- Add and Scramble the Eggs: Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble the eggs thoroughly, allowing them to cook fully before mixing them with the sautéed vegetables evenly.
- Incorporate the Squash and Sauces: Once the spaghetti squash is roasted, remove from oven and use a fork to scrape out the strands. Add these strands into the skillet with the vegetables and eggs. Pour in soy sauce, lime juice, and peanut butter if using. Toss all ingredients together well to combine and heat through.
- Final Touches and Garnish: Stir in the bean sprouts and sliced green onions, cooking for an additional 2-3 minutes. Remove the skillet from heat and garnish with chopped peanuts, fresh cilantro, and crushed red pepper flakes to your preference.
Notes
- For a vegan version, omit the eggs or substitute with scrambled tofu.
- Adjust the amount of crushed red pepper flakes depending on your preferred spice level.
- Peanut butter adds a creamy texture but can be omitted for a lighter dish.
- You can substitute soy sauce with tamari for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Spaghetti Squash, Pad Thai, Low Carb, Thai Recipe, Healthy Dinner, Gluten-Free Option, Vegetarian Option
