Spaghetti Squash Pad Thai

Real pasta, though delicious, is fully loaded with processed carbohydrates. And you know our mantra, avoid the processed carbohydrates when you can and get your carbohydrates from natural sources. So what does that mean? It means, we are going to make a delicious “pasta” dish without the actual noodles. Spaghetti squash is an excellent substitute for noodles and does a great job soaking in flavors. You won’t even realize the noodles are missing from this dish.


  • Spaghetti squash (1, medium sized)
  • Tofu (1 box, firm)
  • Orange bell pepper (1, finely chopped into 1/2 inch slices)
  • Cilantro (1/2 cup, finely chopped)
  • Jalapeno (Small, finely chopped)
  • Brown Eggs (2 large)
  • Green Onions (3, finely chopped)
  • Soy sauce (1 tablespoon)
  • Peanut butter (1 teaspoon, smooth and creamy)
  • Honey (1 teaspoon)
  • Lime (1)
  • Rice wine vinegar (1/2 teaspoon)
  • Crushed red pepper (1 teaspoon)
  • Olive oil

Recipe (4 servings)

  1. Preheat the oven to 425 degrees. Slice the spaghetti squash in half (long ways). Scoop the seeds out. Brush with olive oil. Roast in oven until soft and cooked through. It took about 40 minutes in our oven. Once cool, you can use a fork to scoop out the “spaghetti” noodles. Set aside.
  2. Heat 1 tablespoon of olive oil in a large nonstick pan on medium high heat. Dice the tofu into 1/2 inch cubes and add to hot oil and cook for 5-6 minutes until lightly browned on all sides. Add the orange bell pepper about half way through.
  3. In a separate pan, make an plain omelet with the 2 brown eggs and chop the omelet into 1 inch slices to add to the pad thai at the end.
  4. To prepare the pad thai sauce, combine the soy sauce, peanut butter, honey, juice of half a lime, rice wine vinegar, and crush red pepper and mix thoroughly.
  5. Once the tofu and orange pepper are cooked, add the spaghetti noodles. Next toss in the sauce and cook on low heat for another 2-3 minutes. Turn the stove off and add the green onions, cilantro, and omelet slices and stir.
  6. To serve, place in large bowl and garnish with jalapeno and lime wedges.


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