Description
A delicious and healthy twist on traditional Pad Thai using spaghetti squash for a low-carb and gluten-free meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 2 eggs, lightly beaten
- 3 green onions, chopped
- 1/4 cup peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 tablespoon honey or agave syrup
- Chopped peanuts and cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides and place them cut-side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- While the squash is baking, heat olive oil in a large skillet over medium heat.
- Add garlic, carrots, and bell pepper, and sauté for 5-7 minutes.
- Push the vegetables to one side of the skillet and pour in the beaten eggs, scrambling them until cooked.
- In a small bowl, mix peanut butter, soy sauce, lime juice, and honey/agave syrup.
- Once the squash is done, scrape the flesh with a fork to create spaghetti-like strands.
- Add the spaghetti squash to the skillet along with the sauce and green onions, tossing everything together.
- Serve hot, garnished with chopped peanuts and cilantro.
Notes
- For a spicier version, add red pepper flakes or sriracha to the sauce.
- Feel free to add your choice of protein, such as shrimp or chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg