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To create a tasty Spaghetti Squash Pad Thai, gather these key ingredients: - 1 medium spaghetti squash - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 red bell pepper, thinly sliced - 1 cup bean sprouts - 2 green onions, sliced - 1 carrot, julienned - 2 large eggs, lightly beaten (or flax eggs for a vegan alternative) - 3 tablespoons tamari or soy sauce - 1 tablespoon creamy peanut butter - 1 tablespoon fresh lime juice - 1 teaspoon sugar - Crushed peanuts and fresh cilantro for garnish - Lime wedges for serving These ingredients blend together to create a vibrant dish. The spaghetti squash adds a unique texture, while the veggies offer color and crunch. For extra flavor and flair, consider these optional garnishes: - Crushed peanuts - Fresh cilantro leaves - Lime wedges Using these garnishes enhances the dish's visual appeal and taste. They help balance the flavors and add a fresh touch. You can easily modify this dish to suit dietary needs. Here are some substitutions: - Use zucchini noodles instead of spaghetti squash for a low-carb option. - Swap eggs for tofu or chickpeas to make it vegan. - Choose coconut aminos instead of soy sauce for a gluten-free option. These substitutes make the recipe flexible. You can enjoy this dish no matter your dietary preferences. For the full recipe, check out the provided link! To start, preheat your oven to 400°F (200°C). Cut your spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Place the squash halves cut side down on a lined baking sheet. Roast in the oven for 30 to 40 minutes. The flesh should feel tender when done. Let it cool for a few minutes. Now, take a fork and shred the flesh into strands. This will give you those lovely spaghetti-like noodles. Next, take a large skillet and heat vegetable oil over medium heat. Add minced garlic and cook for about 30 seconds. You want it to smell great, not burn. Now, add the red bell pepper and julienned carrot. Stir-fry them for 3 to 4 minutes. You want them to soften and look vibrant. This mix adds color and crunch to your dish. In the skillet, push the veggies to one side. Pour in the lightly beaten eggs on the other side. Scramble them until cooked. Then, mix the eggs with the veggies. This makes a tasty base. Now, add the shredded spaghetti squash and fold it in. In a small bowl, whisk together tamari (or soy sauce), peanut butter, lime juice, and sugar. Drizzle this sauce over your mixture and toss it all together. Finally, fold in the bean sprouts and green onions. Cook for another minute to warm everything. Your dish is now ready to enjoy! For the complete details, check the Full Recipe. To cook spaghetti squash perfectly, choose a medium-sized squash. Cut it in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet lined with parchment paper. Roast it at 400°F (200°C) for 30-40 minutes. You want the flesh to be soft enough to shred easily with a fork. Let it cool before using a fork to create those lovely spaghetti-like strands. For the sauce, mix tamari or soy sauce with creamy peanut butter, lime juice, and a bit of sugar. Whisk until smooth for the best flavor. Pour it over the squash and veggies in the skillet. Toss everything well so each strand is coated evenly. This step makes your dish flavorful and rich. When serving your spaghetti squash Pad Thai, use a large white platter for a clean look. Garnish generously with crushed peanuts and fresh cilantro. Place lime wedges around the dish for color and zest. This not only makes it pretty but also adds a fresh taste. For a fun touch, serve it in individual bowls, letting guests customize with extra lime or peanuts. For the complete guide to making this dish, check out the Full Recipe. {{image_4}} If you want a vegan dish, you can skip the eggs. Instead, use flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let this sit for five minutes until it thickens. This mixture will help bind your ingredients just like eggs do. This recipe is naturally gluten-free when you use tamari instead of soy sauce. Tamari is made without wheat, making it a great choice. Always check the labels to ensure your other ingredients, like peanut butter, are gluten-free too. You can boost the protein in your dish easily. For a vegetarian option, add firm tofu. Cut it into cubes and sauté it until golden. For a meaty touch, add chicken or shrimp. Cook them in the skillet before adding the vegetables. This will enhance the flavor and keep everything well-balanced. To keep your Spaghetti Squash Pad Thai fresh, store it in an airtight container. Let it cool first, then place it in the fridge. It will last for up to three days. Keeping the sauce and squash separate helps maintain texture. When you're ready to enjoy leftovers, heat them in a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir well until everything is hot. You can also microwave it in a bowl with a lid. Heat for one to two minutes, stirring halfway through. You can freeze this dish if you need to store it longer. Pack it in a freezer-safe container after cooling. It’s best used within three months. To thaw, leave it in the fridge overnight. Reheat it as described above for the best taste and texture. For the full recipe, check out the Spaghetti Squash Pad Thai section. You can tell the spaghetti squash is done when it is tender. To check, poke it with a fork. If it easily pierces the flesh, it's ready. The skin should feel soft to the touch. After roasting, let it cool a bit. Then, use a fork to shred it into strands. This creates that lovely noodle-like texture we want. Yes, you can use traditional noodles. However, this changes the dish's character. Spaghetti squash gives a unique twist to Pad Thai. It makes the dish lighter and adds more fiber. If you choose noodles, cook them as directed. Then, mix them with the same tasty sauce and veggies. You can use almond butter or sunflower seed butter instead. These options still provide a nice creaminess. If you want a nut-free choice, try tahini. It has a different flavor but works well. You can also add more lime juice for a tangy kick. Spaghetti squash Pad Thai offers a tasty twist on the classic dish. We explored the main ingredients and helpful tips for a smooth cooking process. You learned how to prepare the squash, cook the veggies, and make the sauce. We discussed substitutions for dietary needs and storage advice for leftovers. Remember, variations can cater to different diets too. I hope you feel inspired to make this healthy meal. Enjoy exploring your own ideas with this recipe!

Spaghetti Squash Pad Thai

Delight in a healthy twist on a classic with this Spaghetti Squash Pad Thai recipe! Discover how to transform spaghetti squash into a delicious noodle alternative, packed with vibrant veggies and a zesty peanut sauce. Perfect for a quick weeknight dinner or meal prep, this dish is both wholesome and satisfying. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons vegetable oil

2 cloves garlic, minced

1 red bell pepper, thinly sliced

1 cup bean sprouts

2 green onions, sliced

1 carrot, julienned

2 large eggs, lightly beaten (or flax eggs for a vegan alternative)

3 tablespoons tamari or soy sauce

1 tablespoon creamy peanut butter

1 tablespoon fresh lime juice

1 teaspoon sugar

Crushed peanuts and fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare the Spaghetti Squash: Begin by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, scooping out the seeds with a spoon. Arrange the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for approximately 30-40 minutes, or until the flesh becomes tender and can be easily shredded into strands with a fork. Once done, allow it to cool for a few minutes before using a fork to gently shred the flesh into spaghetti-like strands.

    Cook the Vegetables: In a large skillet, add the vegetable oil and heat over medium heat. Introduce the minced garlic to the skillet and sauté for about 30 seconds or until it becomes fragrant. Next, add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they soften slightly and are vibrant in color.

      Incorporate the Eggs: Create a space on one side of the skillet by pushing the sautéed vegetables aside. Pour the lightly beaten eggs into the vacated side of the skillet. Scramble the eggs until they are fully cooked, then mix them with the sautéed vegetables, combining everything into a harmonious mixture.

        Combine Squash and Sauce: Add the shredded spaghetti squash to the skillet, gently folding it in with the vegetables and eggs. In a small bowl, whisk together the tamari (or soy sauce), creamy peanut butter, lime juice, and sugar until the mixture is smooth. Drizzle this delicious sauce over the squash and toss everything together until the sauce evenly coats the noodles and veggies.

          Finish with Bean Sprouts and Green Onions: To add freshness, gently fold in the bean sprouts and sliced green onions. Allow the mixture to cook for an additional minute to warm through, enhancing the flavors before removing from heat.

            Serve: Carefully divide the Spaghetti Squash Pad Thai into individual plates or bowls. Garnish each serving generously with crushed peanuts, fresh cilantro leaves, and lime wedges for an invigorating zest.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For an eye-catching presentation, serve on a large white platter with a sprinkle of crushed peanuts and cilantro artfully arranged atop. Place lime wedges around the dish for a pop of color and added zest at the table.