Spaghetti Squash Pad Thai

Happy Friday! Time to welcome in the weekend. How better to do that than with a great new recipe? My thoughts exactly. Here’s another spaghetti squash recipe, with an asian flair. I’ve been making lots of spaghetti squash and other fall squash because it’s only 99 cents a pound at Ralph’s, and I love fall squashes. Butternut squash and sweet potato are my favorites, but I’m learning to love spaghetti squash as a pasta substitute, and I’ve done a little experimenting with acorn squash, although I still prefer butternut, since it’s sweeter. I want to try things with kabocha squash in the future, and maybe pumpkin, but buying canned pumpkin is just so easy, we’ll see if I get around to it.

Anyway, back to today’s recipe. I had a bottle of pad thai sauce in my cabinet, a few leftover green onions, and a craving for thai food. Combine all these things (plus a few other things in my pantry and a trip to Ralph’s) and you get spaghetti squash pad thai!

I know, using store-bought pad thai sauce seems a little bit like cheating, but it did make my life significantly easier, otherwise you have to by tamarind juice, fish sauce, and a bunch of other ingredients just to make a little bit of sauce, not to mention the time it takes. That’s my excuse anyway. To make this dish, I roasted up the spaghetti squash, sauteed up all the pad thai ingredients, then flavored the spaghetti squash with the pad thai flavor, and garnished the finished product with some chopped peanuts. It was a great fall meal, and made several days worth of delicious leftover for lunch!

Spaghetti Squash Pad Thai

Makes 4-5 servings


1 large spaghetti squash

2 tbsp olive oil, divided

2 cloves garlic, minced

4 green onions, chopped

1 14oz block extra firm tofu, sliced into strips

1/2-3/4 cup pad thai sauce (or make your own)

3 eggs, well beaten

1/2 cup peanuts, chopped, for garnish


Preheat the oven to 400˚F. Slice the ends off the spaghetti squash, then cut in half lengthwise. Scoop out the seeds and pulp, then brush half the olive oil over the surface of the squash. Place cut side down on a baking sheet and roast for 25-35 minutes, until easily pierced with a fork. Set aside to cool, then scoop out the spaghetti squash strands (I did this part the day before to cut down on time the next day).

While the squash is cooling, prepare the rest of the pad thai. Heat the other half of the olive oil over medium heat in a skillet, then add the garlic, green onions, and tofu. Saute until the tofu is browned. Remove from the pan and set aside.

Scoop out the spaghetti squash strands and add to the pan with the pad thai sauce. Cook for about 5 minutes, until the squash has soaked in the sauce and is heated through (or closer to 10 minutes if you cooked the spaghetti squash the night before). Once the spaghetti squash is heated through, make a well in the middle of the squash, turn the heat to low, and pour in the beaten eggs. Scramble the eggs, then once they are almost cooked, incorporate them with the spaghetti squash. Add in the tofu, garlic, and green onions and mix to combine. Serve immediately, garnished with chopped peanuts. Enjoy!




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