Spaghetti Squash Pad Thai Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 33 minutes
Servings:
4 Servings
Ingredients
  • 1 large spaghetti squash
  • 4 tablespoons avocado oil, divided
  • 1 shallot, diced
  • 5 minced garlic cloves, divided
  • ½ cup tamarind paste
  • ¼ cup fish sauce
  • ¼ cup maple syrup
  • 2 teaspoons rice vinegar
  • 1 (16-ounce) package super firm tofu, cubed
  • 2 tablespoons soy sauce
  • ½ onion, diced
  • ½ red pepper, sliced
  • ½ cup shredded carrots
  • 3 chopped scallions
  • ¼ cup chopped peanuts
  • ¼ cup chopped cilantro
Directions
  1. Preheat the oven to 400 F.
  2. Poke the squash several times with a fork and put it in the oven for 20 minutes to soften.
  3. Cut the squash in half and place face down on a baking sheet, then roast for 30 minutes until the squash is tender throughout.
  4. While the squash is cooking, make the pad Thai sauce. Add 1 tablespoon of oil to a small pot and bring the heat to medium.
  5. Add the shallot and 2 cloves of garlic and sauté for 5 minutes.
  6. Reduce the heat to low and add the tamarind, fish sauce, maple syrup, and rice vinegar. Stir for 5 minutes, then keep on a low simmer until ready to use.
  7. Toss the tofu with 1 tablespoon of oil and the soy sauce.
  8. Add 1 tablespoon of oil to a non-stick frying pan and bring the heat to medium.
  9. Add the tofu and cook for 10 minutes before stirring, then stir and cook for 10 more minutes.
  10. Add the remaining oil to a large frying pan and bring the heat to medium high.
  11. Add the onions and remaining garlic and cook for 5 minutes.
  12. Add the red pepper and carrots and cook for 3 more minutes.
  13. When the squash is done cooking, let it cool for 10 minutes, then remove, and discard the seeds.
  14. With a fork, shred the squash into strands and add it to the pan with the vegetables.
  15. Add the tofu and sauce to the pan and warm through on simmer for 10 minutes.
  16. Top with scallions, peanuts, cilantro, and optional lime before serving.