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Spaghetti Squash Pad Thai

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A gluten-free and lower-carb take on classic Pad Thai, featuring roasted spaghetti squash and fresh veggies.

Ingredients

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  • 1 medium spaghetti squash
  • 2 tablespoons oil
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 1 cup bean sprouts
  • 1 red bell pepper, sliced
  • 1 carrot, julienned
  • 3 green onions, chopped
  • 3 tablespoons fish sauce or soy sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon brown sugar
  • Chopped peanuts and lime wedges for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down in a baking dish, add a little water, and roast for 30-40 minutes or until tender.
  2. In a large skillet, heat the oil over medium heat. Add minced garlic and fry until fragrant.
  3. Push the garlic to one side of the skillet and pour in the beaten eggs. Scramble until cooked.
  4. Add the bell pepper, carrot, and bean sprouts to the skillet. Cook for another 2-3 minutes until veggies are tender-crisp.
  5. When your spaghetti squash is ready, scrape the flesh into the skillet, combining it with your eggs and veggies.
  6. Pour in the fish sauce, tamarind paste, and brown sugar. Stir everything to combine and heat through.
  7. Stir in the chopped green onions and remove from heat.
  8. Serve your Spaghetti Squash Pad Thai topped with chopped peanuts and lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.

Nutrition

Find it online: https://delishrecipezbylucy.com/spaghetti-squash-pad-thai/

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