Vegan Spaghetti Squash Pad Thai

/ Vegan Recipes / By

Craving a dish that’s full of flavor while being completely plant-based? This Vegan Spaghetti Squash Pad Thai is the answer! It’s a delightful twist on a classic favorite, using spaghetti squash as a low-carb alternative to traditional noodles. This vegan recipe is not just healthy; it’s bursting with vibrant colors and tastes that will satisfy your palate and keep you coming back for more.

Imagine a medley of fresh vegetables, rich sauce, and the unique texture of roasted spaghetti squash coming together in perfect harmony. It’s a quick and easy meal that you can whip up any day of the week, making it a fantastic option for busy nights or leisurely weekends. Plus, it has that perfect balance of sweet, salty, and tangy, ensuring every bite is a delightful experience.

A Delicious Vegan Take on Pad Thai

Vegan Spaghetti Squash Pad Thai with colorful vegetables, crushed peanuts, and lime wedges.

This Vegan Spaghetti Squash Pad Thai features roasted spaghetti squash tossed in a savory tamarind sauce with crispy vegetables and crunchy peanuts. It’s light yet filling, offering a satisfying meal that’s completely guilt-free.

Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons coconut oil
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/4 cup peanuts, crushed
  • 2 tablespoons tamarind paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with coconut oil. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  2. In a large skillet, heat coconut oil over medium heat. Add bell pepper and carrot, and sauté for about 5 minutes until softened.
  3. In a bowl, mix together tamarind paste, soy sauce, maple syrup, and lime juice. Pour this sauce over the sautéed vegetables.
  4. Once the spaghetti squash is done, use a fork to shred the flesh into ‘noodles’ and add it to the skillet with the vegetables. Toss to combine.
  5. Stir in the bean sprouts and green onions, cooking for an additional 2-3 minutes until heated through.
  6. Serve hot, garnished with crushed peanuts, fresh cilantro, and lime wedges.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Nutrition Information

  • Servings: 4
  • Calories: 180kcal
  • Fat: 9g
  • Protein: 5g
  • Carbohydrates: 25g