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, beaten
- 3 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on the inside of each half and season with salt and pepper.
- Step 2: Place the squash halves cut side down on a baking sheet and roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
- Step 3: While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Add the shredded carrots and sliced bell pepper to the skillet and cook for another 3-5 minutes until they are slightly softened. Push the vegetables to one side of the skillet and pour in the beaten eggs, scrambling them until fully cooked.
- Step 5: Once the spaghetti squash is done roasting, scrape out the flesh with a fork to create "noodles." Add these noodles to the skillet along with soy sauce (or tamari) and lime juice. Toss everything together until well combined and heated through. Serve hot.
Notes
- For optimal freshness, store any leftover Spaghetti Squash Pad Thai in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish in a skillet over medium heat, stirring occasionally to prevent sticking and to evenly heat through without overcooking the vegetables.
- For a delightful presentation, serve your Pad Thai topped with crushed peanuts and fresh cilantro for added flavor and texture.
- To enhance the dish's flavor, feel free to add a splash of sriracha or your favorite hot sauce for a spicy kick that complements the sweetness of the squash and veggies beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Protein: 6g