Spaghetti Squash Pad Thai with Creamy Peanut Sauce
If you're looking for a dish that combines the vibrant flavors of traditional Pad Thai with the healthy twist of spaghetti squash, you've landed in the right spot. This recipe is a perfect weeknight dinner that's both nutritious and satisfying, ready in under an hour.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 cups bell peppers, sliced
- 1 cup carrots, julienned
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts for garnish
- Salt and pepper to taste
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or chili paste (adjust to taste)
- Water to thin as needed
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until fork-tender.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha. Add water gradually until you reach your desired consistency.
- Sauté the Vegetables: In a large pan, heat a little olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add bell peppers and carrots, cooking until they are tender yet crisp, about 3-4 minutes.
- Combine: Once the spaghetti squash is done, use a fork to scrape out the strands and add them to the pan with vegetables. Pour the peanut sauce over the mixture and toss to combine until everything is evenly coated.
- Serve: Garnish with chopped green onions, cilantro, and crushed peanuts. Enjoy your healthy and flavorful Spaghetti Squash Pad Thai!
Cook’s tips
- To make the squash easier to cut, microwave it for 2-3 minutes to soften the skin before slicing.
- Use a fork to scrape the squash into strands while it's still warm—it's much easier than when it cools.
- If you prefer a thinner sauce, add water one tablespoon at a time until you reach the desired consistency.
- For extra crunch, toast the peanuts in a dry skillet for 2-3 minutes before garnishing.
- Adjust the sriracha to your heat preference; start with less and add more if needed.
Substitutions
- Use tamari instead of soy sauce for a gluten-free option.
- Swap honey with maple syrup or agave nectar to keep it vegan.
- Replace sriracha with chili garlic sauce or red pepper flakes for a different kick.
- Substitute bell peppers with snap peas or broccoli for a varied veggie mix.
- Use almond butter or sunflower seed butter instead of peanut butter for nut-free needs.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce, or microwave in 30-second intervals until warmed through.
Frequently asked questions
Can I prepare the spaghetti squash ahead of time?
Yes, you can roast the squash up to 2 days in advance. Once cooled, scrape the strands and store them in an airtight container in the fridge until ready to use.
Is this recipe gluten-free?
Yes, as long as you use tamari or a certified gluten-free soy sauce and ensure your peanut butter and other ingredients are gluten-free.
How do I make the sauce thicker or thinner?
For a thicker sauce, use less water or add a bit more peanut butter. For a thinner sauce, gradually add more water until you reach your preferred consistency.
Can I add protein to this dish?
Absolutely! Add cooked shrimp, chicken, or tofu when sautéing the vegetables to make it a heartier meal.
