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Spaghetti Squash Pad Thai Peanut

A healthy and comforting bowl of Spaghetti Squash Pad Thai with savory peanut sauce, eggs, and tender roasted strands of spaghetti squash.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large spaghetti squash, roasted and scraped into strands Look for squash that feels heavy for its size.
  • 2 large eggs, beaten Substitute with tofu for a vegan option.
  • 2 cloves garlic, minced
Sauce
  • 1/4 cup creamy peanut butter Can substitute with almond butter or sunflower seed butter.
  • 3 tbsp soy sauce Use tamari for a gluten-free option.
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar Maple syrup or coconut sugar can be used as alternatives.
  • 1 tbsp lime juice Fresh lemon juice can be substituted.
For Serving
  • bean sprouts, chopped peanuts, and lime wedges

Method
 

Preparation
  1. Preheat your oven to 400°F. Carefully halve and seed the spaghetti squash, placing it cut-side down on a baking sheet. Roast for about 35 to 40 minutes, until easily pierced with a fork. Let cool slightly, then scrape the flesh to create spaghetti-like strands.
  2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, brown sugar, and lime juice until smooth. Set aside.
Cooking
  1. Heat a large skillet or wok over medium-high heat and add a drizzle of oil. Pour in the beaten eggs and scramble for 1 to 2 minutes until set but still slightly creamy. Push to one side.
  2. Add the minced garlic to the empty side of the pan and cook for about 30 seconds until fragrant.
  3. Add the spaghetti squash strands, stirring with the eggs and garlic. Pour the peanut sauce over the mixture and toss for 2 to 3 minutes until heated through and evenly coated.
Serving
  1. Top with fresh bean sprouts and chopped peanuts. Serve with lime wedges. Enjoy your low-carb Spaghetti Squash Pad Thai!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a sealed container for up to 2 months. Reheat in skillet or microwave.