Spaghetti squash is arguably one of the most fun ways to eat your veggies! This Pad Thai version makes enjoying the vegetable even easier with its sweet, salty, umami flavor and refreshing taste.
Ingredients
Equipment
Preparation
- Preheat the oven to 400F.
- Cut the spaghetti squash in half long ways. Spray the open end with oil and add a pinch of salt.
- Place the squash on a baking sheet and roast for ~25 minutes.
- Let the squash cool and use a fork to make "spaghetti" on the inside.
- Chop the chives, green onion, and cilantro.
- Cut the tofu and chicken into small pieces. Add to the pan on the stove with ~1 tsp coconut aminos.
- On a separate pan on the stove, cook the shredded carrots, and bean sprouts until they are softened.
- Add the chicken, tofu, carrots, bean sprouts, chives, green onion, and cilantro to the spaghetti squash.
- Add nut or seed butter and coconut aminos to a small dish. Stir them together.
- Add this sauce over the spaghetti squash. Squeeze on fresh lime.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Add snap peas, red bell pepper, broccoli, bok choy, or shredded cabbage.
- Add garlic or ginger for added flavor.
- Substitute chicken thighs and/or tofu (contains soy) for shrimp (contains shellfish) or beef.
- Top it off with pepitas, sunflower seeds, crushed peanuts (contains peanuts), or crushed cashews (contains tree nuts) for an added crunch.