Spaghetti Squash Pad Thai

Everyone should attempt to make this amazingly tasty Spaghetti Squash Pad Thai. This type of meal brings me back to the time I was living in good ol’ Montreal. While working at American Apparel, I used to pop on over across the street to grab this deliciously authentic Pad Thai from a strange indoor mall restaurant that I wish I could recall the name. What I love most about this dish is that its completely gluten-free and filled with tons of fresh veggies to kick start you into the new year.


Spaghetti Squash Pad Thai
  • 1 large spaghetti squash
  • ½ medium red onion, thinly sliced
  • 2 cloves garlic
  • 3 carrots, coursely shredded
  • 1 red pepper, thinly sliced
  • 1 and ½ cup bean sprouts, divided
  • ½ cup chopped fresh cilantro
  • 1½ cups kale
  • 1 cup shredded red cabbage
  • ½ cup roasted salted peanuts, chopped
  • 1 bunch green onions, divided
  • 1 lime
  • Sauce
  • 2½ cloves garlic, minced
  • ½-inch piece ginger root, peeled, minced
  • ¾ cups natural smooth peanut butter
  • ¼ cup plus 2 Tablespoons lemon juice (about 2 lemons)
  • 2½ tbsp tamari
  • 1 tbsp paprika
  • 1 cups water, preferably filtered + more if needed
  • Cayenne pepper to taste
  1. Preheat your oven to 400 F.
  2. Cut the squash in half, and scoop out all the seeds. Season with salt and pepper, and place face-down on a baking sheet. Bake for 40-45 minutes, or until fork-tender.
  3. Remove from the oven and let cool until you can handle it. Once you can handle it, use a fork to scrape innards out into a colander. Let the "noodles" drain while you make the rest of the recipe.
  4. In the meantime, make the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Put over medium-low heat to warm. Don't let it come to a boil, just keep it warm while you are cooking the rest of the meal.
  5. In a large saucepan, heat the toasted sesame oil over medium-low heat. Add red onion and all of the garlic to the pan. Cook until fragrant, about 1 minute. Add the red cabbage, carrots, red pepper, and 1 cup of bean sprouts. Cook until vegetables are warm but not soft about 5-7 minutes. From there add the steamed kale, and stir in the spaghetti squash and prepared sauce. Mix well.
  6. Serve garnished with cilantro, crushed peanuts, remaining green onion, and lime.



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