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Pad Thai Spaghetti Squash
Healthy, low carb Pad Thai Spaghetti Squash is flavor packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.
Course
Main Course
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
2
Calories
392
kcal
Author
Sherri Hagymas
Ingredients
1
spaghetti squash
1
red bell pepper
sliced thin lengthwise
¼
cup
chives
finely chopped
For the sauce:
1
garlic clove
minced
4
tablespoons
of peanut butter
2
tablespoon
of lime juice
2
tablespoons
soy sauce or Tamari if gluten free
½
tablespoon
of honey
½
teaspoon
of ground ginger
¼
teaspoon
siracha sauce
if desired
Instructions
Preheat oven to 375 degree F.
Slice the squash half and scoop out the seeds and pulp.
Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.
While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.
While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.
Cool squash to touch and then scrape the "noodles" out with a fork.
Place the "noodles" into the pan with the cooked peppers.
Add about ½ the sauce to start and continue adding to taste, stirring to combine.
ENJOY!!
Notes
For a vegan option, substitute a tiny but of stevia or a little sugar in place of the honey.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
50
g
|
Protein:
13
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Sodium:
1253
mg
|
Potassium:
892
mg
|
Fiber:
10
g
|
Sugar:
23
g
|
Vitamin A:
2660
IU
|
Vitamin C:
94.5
mg
|
Calcium:
125
mg
|
Iron:
2.9
mg