Description
A healthy and delicious twist on traditional Pad Thai using spaghetti squash for a low-carb and gluten-free meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 2 eggs, beaten
- 3 tablespoons tamari or soy sauce
- 1 tablespoon lime juice
- 1/4 cup green onions, chopped
- 1/4 cup peanuts, crushed (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat olive oil in a large skillet over medium heat.
- Add garlic, bell peppers, and carrots, and sauté until softened.
- Push the vegetables to one side of the skillet and pour in the beaten eggs, scrambling until cooked.
- Once the spaghetti squash is done, scrape the flesh with a fork to create strands and add to the skillet.
- Stir in tamari or soy sauce and lime juice, mixing everything together.
- Top with green onions, crushed peanuts, and cilantro before serving.
Notes
- For a vegan option, omit the eggs or replace them with scrambled tofu.
- Adjust the amount of tamari or soy sauce to taste.
- Feel free to add other vegetables like snap peas or broccoli.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 100mg