Welcome to this low carb, gluten-free Pad Thai that’s bursting with flavour!
Spaghetti squash is quickly becoming one of my new favourite fruits. Yes, I just learned that spaghetti squash is a fruit! And after all these years I’ve been walking around calling it a vegetable… please tell me I’m not the only one out there who has been doing this! Anyways, now that we got that embarrassing bit of information out of the way, let me introduce to you this noodle free pad Thai. This Spaghetti Squash Pad Thai has “YUM” written all over it! Not only is it gluten-free, it’s a wonderful combination of spicy, sweet and, savoury. What more could you ask for?
This Spaghetti Squash Pad Thai is…
Sweet and spicy
Low in calories
A weight-loss wonder (high in fiber, low in calories)
High in vitamin C (necessary for growth and repair of all body tissues)
High in potassium (needed for proper muscle and nerve function)
This clever little squash can magically produce noodle-like stands that provide a brighter, bolder, and more nutrient rich meal than any spaghetti noodle. It provides a good amount of vitamin C, potassium, and magnesium. And if you think you won’t get full from this dish, think again!! One cup of spaghetti squash provides you with 9 percent of your daily fiber intake. That’s almost the exact same as one cup of pasta, which provides you with 10 percent of your daily fiber intake. Not only does fiber help keep you full longer, but spaghetti squash has less calories than pasta. Just check out the numbers below!
1 cup of spaghetti noodles is 211 calories, fiber 10%
1 cup of spaghetti squash noodles equals 41 calories, fiber 9%
So any time you are thinking about making a pasta dish, consider using these magic glass-like noodles instead of spaghetti. It won’t let you down!
- 1 medium spaghetti squash, cut in half
- 1 carrot, cut into strips
- 1 red bell pepper, sliced into strips
- 3 garlic cloves, minced
- 2-4 green onions
- 1/4 cup cilantro, chopped
- toppings: green onion, avocado, chopped cashews or peaunuts
- 6 tbsp almond butter (or favourite nut butter)
- 4 tbsp lime juice
- 4 tbsp tamari
- 2 tbsp honey
- 2 tbsp fresh ginger, minced
- 2 tsp garlic, minced
- 1/4-1/2 tsp red pepper flakes
Preheat oven to 400 degrees F.
Using a sharp knife, cut the spaghetti squash in half. Scrape out the seeds with a spoon and place cut-side down on an oiled baking sheet. When finished baking, use a fork to scrape out the flesh of each half into noodles.
Meanwhile, place all sauce ingredients in a small blender (I like the magic bullet) and blend until smooth. Add more water if too dry.
When the squash is just about ready, heat oil (or water) in a large skillet. Cook thinly sliced carrots on medium high heat for two minutes. Add sliced red bell pepper and minced garlic. Cook until soft.
In a large bowl, add spaghetti squash, cooked carrots, red bell pepper, garlic, green onions, and cilantro. Mix veggies with 4 tablespoons of sauce. Add more if needed. Top with additional toppings if desired.
*For a vegan option omit the honey
Serving size 1 (based on three servings)
Calories 309/Fat 18g/Carbs 33.6g/Protein 10.3g/Fiber 6g/Sodium 961mg/Sugars 18g