Description
A healthy twist on traditional Pad Thai using spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup green onions, sliced
- 1/4 cup peanuts, crushed
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half and remove the seeds.
- Drizzle olive oil on the cut sides and place face down on a baking sheet.
- Bake for 30-40 minutes until tender.
- Meanwhile, heat olive oil in a pan over medium heat, add garlic and sauté.
- Add beaten eggs and scramble until cooked.
- Add bean sprouts, green onions, and cooked spaghetti squash strands to the pan.
- Pour in soy sauce, lime juice, and chili sauce, stir well.
- Top with crushed peanuts before serving.
Notes
- Adjust spice level by adding more or less chili sauce.
- You can add proteins like chicken or shrimp if desired.
- This dish is best served fresh but can be stored in the fridge for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Spaghetti Squash Pad Thai, healthy Pad Thai, gluten free Pad Thai