This is one of my absolute favorite dishes to make and eat. It fully satisfies all of the flavor receptors and will definitely have you going back for seconds (or thirds). The best part is, it’s mostly squash, so you’re packing in the nutrients with every bite. Should I rename this the Not-Guilty Pleasure noodle?
Spaghetti Squash Pad Thai
- 1 Spaghetti Squash (cut in half and seeds removed)
- 1 medium yellow onion (diced)
- 6 garlic cloves (minced)
- ½ c. peanuts (chopped)
- 4 green onions (chopped)
- 2½ cups bean sprouts
- 1 lime (cut into wedges)
- ½ tsp. cayenne pepper
- 3 Tbsp. raw honey
- 6 Tbsp. low-sodium soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. olive oil
- 1/2 c. lime juice
Preheat oven to 400° F. Place halved spaghetti squash cut side down on a parchment paper-lined baking sheet. Bake spaghetti squash until a fork easily slides into the flesh of the squash (about 40 min). When the squash is finished baking, scoop out the insides (a fork usually works best here), place into a bowl and set aside.
Combine all ingredients for the Flavor Sauce in a separate small bowl and set aside.
In a large wok (a large pot works great, too) heat 1 Tbsp. of olive oil over medium-high heat.
Sauté the onion and garlic until fragrant (about 1 minute).
Add the squash and the Flavor Sauce and turn the heat up to high. Use two wooden spatulas and constantly mix for about 3 minutes or until sauce starts to thicken.
Add the peanuts, green onion and bean sprouts and mix until well combined. Remove from heat.
Spoon into bowls and garnish with lime.