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Spaghetti Squash Pad Thai

Prep Time10 minutes
Cook Time10 minutes
Squash Roasting Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Side Dish
Cuisine: American, Thai
Servings: 2 servings

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.