Spaghetti Squash Pad Thai
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
- unrefined salt (real, pink, 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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