Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai.jpg

“If at first you don’t succeed, try, try again”

Or in the case of spaghetti squash...if you prepare it a hundred times and are never really impressed by it...keep trying, you may finally have an a-ha moment when you go to cook it the 101st time. Which is what happened here. I was trying to decide on dinner, and had a craving for pad thai, but didn’t want to order takeout and didn’t have any noodles...that’s when I basically did an irl superzoom onto the spaghetti squash sitting on my counter and knew I would have my craving fulfilled. I thought the texture of the ss “noodles” are very similar to rice noodles and would work perfectly with asian flavors...and I was right! This will be my go-to spaghetti squash recipe. This isn’t a traditional pad thai, but pad thai-ish...but these are all ingredients I always have on hand.

(for the sauce, double or triple depending on the size of your ss, mine was small)
2 T tahini
1 T red curry paste (adjust to your preference)
1-½ T fish sauce
½ tsp coconut aminos
1 T rice vinegar
½ tsp @the_ginger_people ginger juice
1 tsp lime juice
½ tsp minced garlic

1 small spaghetti squash (cooked your favorite way, the instant pot is my preferred method, and once done, shredded with a fork into bowl)
1 egg (whisked lightly)
Crushed raw nuts
Sliced green onions
Extra lime for garnish

Combine all the sauce ingredients. Add egg to a hot pan with a little bit of oil and scramble, add the shredded spaghetti squash and sauce. Toss until heated through and sauce is incorporated. Top with crushed nuts, green onions and serve with lime wedges. I served this with steamed broccoli and grilled chicken and will happily make this again and again!

DinnerBethany Larson