Spaghetti Squash Pad Thai

Name: Spaghetti Squash Pad Thai
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 small/medium spaghetti squash; 1/3 cup almond butter; 1/8 cup reduced sodium tamari ((gluten-free soy sauce)); 1-2 cloves garlic; 1 green onion / scallion; 1/2 inch fresh ginger (peeled); 1/2 -1 tsp. red pepper flakes; 1 lime (juiced); 1 Tbsp. sesame seeds ((or tahini or raw sunflower seeds)); 1-2 Tbsp. water; 1 Tbsp. sesame oil; 2 cups crimini or white button mushrooms (sliced thin); 1/2 block tempeh (organic) (cut into 1-inch cubes); 2 cups purple cabbage (sliced thinly); 1 inch carrot (sliced into 1/2coins); pink salt or celtic salt (to taste); 2 Tbsp. water; 4 Tbsp. sesame seeds (optional)

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A fruit that doubles as spaghetti?

Spaghetti squash gets its name from the fact that when roasted, if you run a fork over the flesh it separates into spaghetti-like strands. And while we tend to think of it as a vegetable, it’s actually a fruit (since it has seeds).

This spaghetti squash pad thai looks intricate and interesting but is really quite easy to whip up. You don’t have to add extra veggies, like cabbage and carrots, but I did for a pop of color and boost in nutrients. And the almond butter dressing? You’ll want to eat it with a spoon.

I also don’t like to waste anything, so I dry roasted the spaghetti squash seeds,

Spaghetti Squash Pad Thai

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Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings4

Ingredients

Squash

1 small/medium spaghetti squash

Dressing

1/3 cup almond butter
1/8 cup reduced sodium tamari (gluten-free soy sauce)
1-2 cloves garlic
1 green onion / scallion
1/2 inch fresh ginger peeled
1/2 -1 tsp. red pepper flakes
1 lime juiced
1 Tbsp. sesame seeds (or tahini or raw sunflower seeds)
1-2 Tbsp. water

Toppings

1 Tbsp. sesame oil
2 cups crimini or white button mushrooms sliced thin
1/2 block tempeh (organic) cut into 1-inch cubes
2 cups purple cabbage sliced thinly
1 inch carrot sliced into 1/2coins
pink salt or celtic salt to taste
2 Tbsp. water
4 Tbsp. sesame seeds optional

Instructions

Preheat oven to 375 degrees.
Slice spaghetti squash in half, scoop out seeds, and place cut side down on a baking sheet. Bake 35-40 minutes, until a fork easily pierces the rind.
Remove from oven, and let cool slightly before using a fork to scrape the flesh into a bowl. (It will come out in spaghetti like strands).

Dressing

Meanwhile, put all sauce ingredients into a bullet blender and blend on high until sauce is made. Can thin by adding more water if needed. Put aside.

Toppings

Heat oil in a frying pan over medium low heat. Add tempeh cubes and mushrooms and stir occasionally for about 5 minutes, until mushrooms are wilted and tempeh is golden. Add carrots and cabbage, with a pinch of salt and 1-2 tbs water. Stir occasionally for another 5 minutes. If your spaghetti squash is cold, you can add it to pan to warm through.
Remove to serving bowl, top with Almond Butter Dressing. Can sprinkle with sunflower seeds or sesame seeds for extra crunch.

Recipe Notes

You can roast the squash seeds just as you would pumpkin seeds, and use them as a snack or to add crunch to this dish. Try this quick stove top version: combine 1/4 tsp turmeric, 1/4 tsp smoked paprika, 1/4 tsp chile powder, 1/8 tsp salt in a small bowl. Heat a skillet over medium low, lightly brush on sesame oil, then add seeds. Stir occasionally for 2 minutes and then add spices. Stir occasionally for another 3-4 minutes, until seeds are puffed up and crisp, but spices not burned.

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Spaghetti Squash Pad Thai