two bowls with spaghetti squash pad thai
Low Carb,  Lunch & Dinner,  Vegetarian

Spaghetti Squash Pad Thai

This healthier Spaghetti Squash Pad Thai is easy to make at home and packed with veggies, protein, and a flavorful sauce.  

I love spaghetti squash, and I love experimenting with it. There are so many possibilities! It’s especially great if you have to keep your diet on the lower-carb side or are looking for a lighter version of traditional dishes. It can substitute noodles and pasta in so many dishes!

The cooked squash noodles are very thin and pliant, but they retain just a touch of crunch, which is perfect in stir-fry dishes. They resemble rice noodles so well; you might not even notice the difference! I enjoy Pad Thai in both versions, with rice noodles as well as with spaghetti noodles. I would definitely choose spaghetti squash noodles over zucchini noodles in this meal. I like the texture so much better!

hand with chopsticks

This Spaghetti Squash Pad Thai recipe can be prepared with tofu or chicken, depending on your preferences. I like to mix my protein sources once in a while and try the same dishes with different protein sources.

Spaghetti Squash Pad Thai Sauce.

The options for sauce are unlimited. You can use the one below, you can make more of a traditional sauce with tamarind paste and fish sauce, or you can even grab a ready sauce from your local store. Whatever works for you! I usually make my own, but if I don’t have the ingredients or time I use a store-bought alternative, there is no shame in that.

Substitutions.

  • Almond butter – can be substituted with peanut butter, so don’t run into a store and get another jar just for this recipe; nut butter is expensive!
  • Tofu – you can use any kind of protein you wish; chicken breast, chickpeas, or even meatballs!
  • Veggies – add as much or as little as you want.

Looking for more delicious dinner ideas?

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spaghetti squash in a bowl

Spaghetti Squash Pad Thai


  • Author: Simply Paya
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 4 1x
  • Diet: Vegetarian

Description

This healthier Spaghetti Squash Pad Thai is easy to make at home and packed with veggies, protein, and a flavorful sauce.  


Ingredients

Scale
  • 1 large spaghetti squash 
  • 1 Tablespoon + 2 teaspoons olive or avocado oil 
  • 1 pack extra firm tofu 
  • ½ teaspoon ginger, chopped
  • 1⁄2 cup yellow onion, chopped
  • 1 bell pepper, sliced
  • 1 carrot, thinly sliced

Sauce: 

  • ½ cup almond butter 
  • 2 Tablespoons fresh lime juice 
  • 1 Tablespoon low sodium tamari or coconut aminos
  • 1 inch knob fresh ginger, peeled
  • 2 cloves garlic
  • 2 teaspoons honey
  • ¼ cup water

Instructions

  1. Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. 
  4. While squash is roasting, make the chili almond sauce by adding all ingredients into a blender or food processor. Process until smooth and set aside. 
  5. Allow the squash to cool for about 15 minutes, then use a fork to separate the strands.
  6. Cut the tofu into 1-inch chunks. Heat a large skillet over medium heat with 1 Tablespoon oil. Add the tofu to the skillet and liberally season with sea salt and pepper. Cook, stirring often until all sides are golden. Transfer to a plate and set aside.  
  7. Add the remaining 2 teaspoons of oil to the same skillet and sauté together ginger, onion, bell pepper, and carrots. Cook until the veggies are starting to soften, about 5-6 minutes. 
  8. Add tofu back to the skillet with the veggies. Then add the chili almond sauce and mix everything together thoroughly.
  9. Add spaghetti squash to the skillet and mix again. 
  10. Serve the spaghetti squash Pad Thai with green onions, and top with chopped almonds. 
 
 
  • Category: Dinner

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