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
3Prep min
3Cook min
55Total min
4Serves
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 delightful fusion that brings together fresh veggies, rich peanut sauce, and the satisfying texture of spaghetti squash. It's not just a meal; it's a culinary journey that will transport your taste buds to the streets of Thailand. Imagine the satisfying crunch of fresh vegetables, the nutty aroma of peanut sauce, and the unique texture of spaghetti squash all mingling together in one bowl. This recipe is not only delicious but also perfect for those who want to enjoy a lighter version of a beloved classic Whether you're on a gluten-free diet or simply looking to add more veggies to your plate, this Spaghetti Squ
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!
