Spaghetti Squash Pad Thai

I have been on a recent Thai kick. The flavors of sweet, salty, and spicy work together and make the most delicious dishes. When I researched Pad Thai recipes I couldn’t help but notice how high in fat and sodium they all were. Some recipes feature 3 different oils. Solution? Almond butter = healthy fat. BOOM. I created a homemade sauce for the Pad Thai by mixing almond butter with a low sodium soy sauce. I also ditched the noodles in the Pad Thai and swapped for Spaghetti Squash. The texture of spaghetti squash worked very well, and provided plenty of volume when combined with shredded carrots and bean sprouts.


Spaghetti Squash Pad Thai

Serves 2

1 medium spaghetti squash

6 oz extra firm Tofu

6 oz bean sprouts

5 oz shredded carrots – You could buy whole carrots and shred yourself. Save the hassle- buy Matchstick carrots

2 T. Sweet chili sauce- I used Mae Ploy

Green/Red pepper

1/4th onion, chopped

Handful of cilantro


Almond butter sauce

2 T. Almond Butter- I used Trader Joe’s no salt added

1 T. light soy sauce

1 T. Agave- I used Madhava Organic Agave 5

1 t. red pepper flakes

Dash of salt and pepper

Preheat oven 375 degrees Fahrenheit. Cut squash into 2 halves. Spoon out seeds. Brush olive oil onto squash and lightly season with salt and pepper. Place on greased baking sheet with face down. Cook for 30-45 minutes until squash is tender on the inside. When it is finished, let cool for 5 minutes. Using a fork, pull out spaghetti squash until all that is left is the skin.

Mix almond butter, light soy sauce, agave, red pepper flakes, salt, and pepper into a small bowl. Add 2-4 T. of water as needed to dilute the sauce.

In a skillet, heat a drizzle of olive oil over medium- high heat. Cut tofu into bite-sized cubes. Place in skillet. Toss in carrots and bean sprouts. Cut green pepper, red pepper, and onion if desired and add to skillet. Pour sauce into skillet. Add spaghetti squash. Add sweet chili sauce in just before serving.

Serve with a lime wedge and crushed peanuts. Top with diced green onion.

Nutrition info: 295 calories [36 carbohydrates, 13 g protein, 11 g fat]



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