Spaghetti Squash Pad Thai

New recipe alert!

It’s one of my favorite seasons out of the whole year--spaghetti squash season! Spaghetti squash is one of my favorite vegetables to make because it’s easy, healthy, versatile, and full of fiber and nutrients. 

My go-to spaghetti squash recipe is simply to roast it plain, scrape it, and serve it with tomato sauce like you would regular spaghetti. But this recipe gets old pretty quickly, and if creating recipes on the fly isn’t your forte, it can be difficult to decide what else to do with your squash

Have no fear, because the best new spaghetti squash recipe is in this blog post!

This recipe makes an easy weeknight family dinner, and you can make extra to have leftovers. You can also use whatever veggies you have on hand--no need to stick to the ones called for in the recipe.

Without further ado, here’s the recipe for spaghetti squash pad thai.

Ingredients:

1 spaghetti squash

1 clove garlic, minced

¾ cup shredded carrots

1 cup snow peas

2 chicken breasts, diced

1 tbsp low sodium soy sauce

1 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp creamy peanut butter

Hot sauce to taste (optional)

1 cup bean sprouts

2 tbsp chopped fresh cilantro

Instructions: 

• Preheat oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds, then drizzle with a tsp of olive oil and black pepper. Place squash dome side up and poke holes in the skin. Bake for 35-40 minutes.

• Meanwhile, mix soy sauce, sesame oil, rice vinegar, peanut butter, and hot sauce in a bowl.

• Heat garlic with a tsp of olive oil in a large saucepan and cook until browned and fragrant, about 2-3 minutes. Add carrots and peas and cook until tender, adding in chicken about halfway through.

• When the chicken is fully cooked, turn the heat down to low. Scrape spaghetti squash into the pan, then add the sauce. Stir well to coat and continue cooking on low heat until the pad thai is fully coated and warmed through.

• Garnish with fresh cilantro and bean sprouts and serve!

Feel free to switch out your protein for shrimp, tofu, or ground turkey. Use whatever veggies you prefer like broccoli, bell peppers, or zucchini. You can also substitute sun butter for peanut butter for a nut free option.

This recipe is full of fiber (veggies & squash), protein (chicken, peanut butter) and healthy fat (oil & nut butter). It fits perfectly into a balanced diet while keeping you full and energized. 

Make this spaghetti squash for your next meal, and let me know what you think!

By Jessica Kaplan