Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

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  • Each serving
  • 220cal
  • 10g fat (1.5g sat)
  • 0mg chol
  • 260mg sodium
  • 27g carb
  • 3g fiber
  • 13g sugars
  • 10g protein

Traditional pad Thai is made with rice noodles. In this dish, spaghetti squash noodles are used, adding flavor and nutrition.


  • 1 large spaghetti squash
  • 1/3 cup vegetable stock
  • 3 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 3 to 4 tablespoons brown sugar
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons soy sauce
  • Red pepper flakes, to taste
  • 2 tablespoons sesame oil
  • 1 cup sliced shallots
  • 3 cloves garlic, minced
  • 1 cup cubed tofu
  • Roasted peanuts, chopped green onions, and lime wedges, for serving


Preheat oven to 400° F. Line a baking sheet with parchment paper.

Place squash, cut side-down, on the prepared baking sheet. Roast until fork tender, 45 to 55 minutes. Let cool slightly, then pull flesh from squash with a fork. Squeeze out excess liquid and let sit in a colander for 15 minutes.

In a small bowl, whisk together stock, vinegar, lime juice, brown sugar, fish sauce, soy sauce and red pepper flakes. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add shallots and garlic and stir-fry until fragrant, 1 to 2 minutes. Add tofu, squash and sauce. Gently toss and cook until well combined, 2 to 3 minutes.

Remove from heat and serve with peanuts, green onions and lime wedges.

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