It’s finally squash season and spaghetti squash is one of my absolute favorites! I use it sometimes in place of pasta if I’m trying to watch the carbs. It also works well as an alternate to noodles in pad thai. The squashy flavor is really delicious bathed in sweet and sour pad thai sauce!
This lightened-up version of one of my favorite comfort foods gets top marks for flavor and texture and is easy to whip up!
Here’s what you need:
Apart from the spaghetti squash, I use all the same ingredients I use for my Perfect Pad Thai. I absolutely recommend making your own sauce. It’s surprisingly simple and tastes miles better than any bottled variety. Plus you can make adjustments according to your tastes.
I posted the recipe for my homemade pad thai sauce at the bottom of this page, or just click on this link to go to the post.
Roast the squash.
Slice off a bit from the bottom of the squash to make a flat base so it can stand up. Then, with a sharp knife, slice the squash from top to bottom down the middle. Brush inside both halves with olive oil and sprinkle with a little salt then place the halves, insides down, on a parchment-lined baking sheet.
Bake at 400 degrees for 40 to 45 minutes, depending on the size of your squash. You will know it’s ready when it has a slight give when you squeeze it. Remove from the oven and set aside to cool.
Once the squash is cool enough to handle. Use a fork to fluff the spaghetti-like strands. I start around the edges then move towards the center then dump them onto the parchment.
Make the pad thai.
I always recommend having all your ingredients prepped and ready to go regardless of the recipe. It is especially crucial in a recipe like this that comes together very quickly.
Start by placing a large pan over a medium flame. Sauté the shallots for a couple minutes, until they begin to soften, then add the garlic and sauté about a minute more. Garlic burns quite quickly so it doesn’t need much time.
Now add the squash and cook it through. Taste it to make sure it is at the right doneness. If it seems a bit raw, just keep on cooking it for a couple more minutes. Add the sauce, sprouts and green onions and keep sautéing. Add more sauce if needed.
Now, push everything to one side and if needed add a bit more oil to the empty side. Pour in the beaten eggs. Cook them until they are just done, while using a spatula to break them up.
Now just give it all a quick mix and add the crushed peanuts.
For a fun aesthetic, if you’d like, save the empty skins from the squash and use them as bowls for your pad thai.
Serve the delicious, lightened up pad thai with lots of fresh lime wedges and sriracha. Top with some more peanuts and sliced green onions. Enjoy!
Other recipes to try:
Spaghetti Squash Pad Thai
Ingredients
- 1 small spaghetti squash
- 2 tbsp olive oil
- salt
- 1 shallot thinly sliced
- 3 cloves garlic minced
- 4 green onions cut into 1 inch pieces
- 2 eggs whisked
- 2 tbsp peanuts finely chopped
- 1/2 cup pad thai sauce
- 1 cup fresh mung bean sprouts
Instructions
Roasting the Squash
- Slice off the very top and very bottom ends and stand the squash upright on a cutting board. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil and sprinkle with a little salt and place on a sheet pan lined with parchment, flesh side down. Roast for 45 minutes at 400 degrees. Allow to cool completely then using a fork, gently scrape out the strands of 'spaghetti.'
For the Pad Thai
- Have all your ingredients prepped and ready to go before you begin cooking. Heat a wok or large sauté pan to medium. Add a little olive oil then the shallots and sauté for a couple minutes until they begin to wilt then add the garlic and cook for just another minute more at most. Add the spaghetti sqash and sauté for a 2-3 minutes, tasting to ensure desired doneness, add the sauce, sprouts and green onions and toss to combine.Push everything to one side. If needed add a little bit more oil to the empty side of the pan and add the eggs. Use a wooden spoon to break them up until they are cooked throught then toss with the other ingredients. Finally add the peanuts and give it one final toss. Serve immediately. Garnish with more peanuts, green onions, fresh squeezed lime and sriracha for a kick.
Pad Thai Sauce
Ingredients
- 1/2 cup tamarind paste
- 1/2 cup coconut palm sugar
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
Instructions
- Whisk ingredients together in a bowl. Keep refridgerated for up to 3 weeks.
Tamarind Paste
Ingredients
- 1 14.5 ounce block wet tamarind pulp
- 3 cups water
Instructions
- Place the block of tamarind pulp in a bowl and cover with boiling water. Allow to soak for at least 30 minutes. Use a fork or potato masher to break up the pulp. Pass through a fine mesh strainer to separate the pulp from the seeds and fibers.Pour the pulp into a medium sized sauce pan and simmer from 30-45 minutes until thick and deep brown. As most of the water becomes evaporated the paste will splatter so cover with a lid, leaving a small opening for steam to escape. Pour into a jar and keep refridgerated for up to 2 months.