Spaghetti Squash Pad Thai

When it comes to enjoying a delicious and healthy twist on a classic dish, this Spaghetti Squash Pad Thai is at the top of my list! Bursting with vibrant colors, fresh ingredients, and a tantalizing sauce, this recipe transforms traditional Pad Thai into a nourishing meal that’s both satisfying and guilt-free. Whether you’re looking to impress your friends at dinner or simply treat yourself to a flavorful dish, this Spaghetti Squash Pad Thai has you covered.

Why It’s My Go-To

This recipe has quickly become a staple in my kitchen for several reasons. First off, it’s incredibly versatile. You can easily swap out the shrimp for tofu or chicken, making it suitable for any dietary preference. Secondly, it’s packed with vegetables, so you can feel good about what you’re eating. And let’s not forget the flavor! The combination of cashew butter, lime juice, and a hint of spice creates a mouthwatering experience that will leave you craving more. Plus, it’s a fantastic way to incorporate spaghetti squash into your meals, which is a great alternative to traditional pasta.

Ingredient Checklist

• 4 tablespoons coconut oil, separated
• 1 small spaghetti squash, roasted
• 1 red bell pepper, cut into matchsticks
• 1 jalapeño, seeded and chopped
• 1-1/2 cups grated carrot
• 3 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 2 tablespoons raw cashews, chopped
• 2 tablespoons cashew butter
• 2 tablespoons lime juice
• 2 tablespoons liquid aminos or low-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon red chili sauce, such as sriracha
• 2 teaspoons fresh ginger, peeled and grated

Hardware & Gadgets

• Sharp knife for chopping vegetables
• Cutting board for easy prep
• Baking sheet for roasting the spaghetti squash
• Large skillet or wok for stir-frying
• Measuring cups and spoons for accuracy
• Spatula for mixing

Spaghetti Squash Pad Thai — Do This Next

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the inside with 2 tablespoons of coconut oil. Place the squash cut-side down on a baking sheet and roast for about 40 minutes, or until tender. Once it’s cool enough to handle, use a fork to scrape out the flesh into strands.

Step 2: Prepare the Sauce

In a small bowl, whisk together the cashew butter, lime juice, liquid aminos or soy sauce, maple syrup, and red chili sauce. This sauce will add that signature Pad Thai flavor with a creamy texture.

Step 3: Cook the Vegetables

In a large skillet or wok, heat the remaining 2 tablespoons of coconut oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the red bell pepper, jalapeño, and grated carrot, cooking for about 3-4 minutes until the vegetables are slightly tender but still vibrant.

Step 4: Add the Shrimp

Next, add the peeled and deveined shrimp to the skillet. Stir-fry for about 3-5 minutes until the shrimp are pink and cooked through.

Step 5: Combine Everything

Add the roasted spaghetti squash strands to the skillet, pouring the prepared sauce over the top. Toss everything together until the squash is well coated with the sauce and heated through. Finally, sprinkle the chopped raw cashews on top for a delightful crunch.

Season-by-Season Upgrades

• Spring: Add fresh snap peas or asparagus for a seasonal twist.
• Summer: Toss in some fresh basil or cilantro to brighten the dish.
• Fall: Incorporate roasted butternut squash for added sweetness.
• Winter: Use hearty greens like kale or spinach for extra nutrients.

Learn from These Mistakes

• Don’t skip roasting the spaghetti squash! This step enhances its flavor and texture.
• Be careful not to overcook the shrimp; they can become rubbery if left too long on the heat.
• Make sure to scrape the spaghetti squash gently to avoid mushiness.
• Taste your sauce before adding it to the dish; adjust the sweetness or spice to your liking.

Storage Pro Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or additional lime juice to prevent the dish from drying out. If you’re meal prepping, keep the sauce separate until you’re ready to eat for the freshest flavor.

Popular Questions

Can I use other proteins instead of shrimp?

Absolutely! Tofu, chicken, or even beef can be great alternatives. Just adjust the cooking time accordingly.

Is this dish gluten-free?

Yes, as long as you use gluten-free liquid aminos or soy sauce, this dish is gluten-free.

How can I make this dish vegan?

To make this Spaghetti Squash Pad Thai vegan, simply replace the shrimp with tofu and ensure that the cashew butter is made from pure ingredients without added sugars.

Can I freeze Spaghetti Squash Pad Thai?

While it’s best enjoyed fresh, you can freeze the dish for up to a month. Just be aware that the texture of the spaghetti squash may change slightly upon thawing.

What to Make After This

• Zucchini Noodles with Pesto
• Cauliflower Fried Rice
• Chickpea Salad Sandwich
• Vegetable Stir-Fry

See You at the Table

This Spaghetti Squash Pad Thai is not only a feast for the taste buds but also a nourishing meal that you can feel good about enjoying any day of the week. With its vibrant colors and delightful crunch, it’s sure to become a favorite in your household. Whether you’re cooking for friends or enjoying a cozy night in, this dish will impress and satisfy. So grab your ingredients, and let’s get cooking!