Spaghetti Squash Pad Thai: A Dairy-Free, Flavorful Twist
Experience a healthier, dairy-free take on a classic with Spaghetti Squash Pad Thai! Tender spaghetti squash noodles tossed in a vibrant, tangy sauce with fresh vegetables and a touch of sweetness. A satisfying, gluten-free, and low-carb option perfect for any meal.
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Why You’ll Love This Recipe
- Dairy-Free: A creamy sauce that’s completely free of dairy but full of flavor.
- Low-Carb: Spaghetti squash replaces traditional noodles for a lighter, healthier version.
- Flavorful: A perfect balance of tangy, sweet, and savory flavors.
- Quick & Easy: Simple ingredients and minimal prep for a delicious meal in no time.
Ingredients
Makes 4 serverings
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 cup bell peppers, thinly sliced
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 8 oz shrimp, peeled and deveined
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons almond butter or cashew butter
- 1 tablespoon maple syrup or agave
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes
- 2 green onions, sliced
- Fresh cilantro for garnish
Step-by-Step Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. - Prepare Sauce:
In a small bowl, whisk together tamari (or coconut aminos), almond butter, maple syrup, rice vinegar, lime juice, and grated ginger until smooth. Set aside. - Cook Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside. - Sauté Veggies:
In the same skillet, add the sliced bell peppers and shredded carrots. Sauté for 5-7 minutes, until tender. Add minced garlic and cook for another minute. - Combine:
Once the spaghetti squash is done, use a fork to scrape the flesh into noodles. Add the noodles to the skillet with the sautéed vegetables. Pour the prepared sauce over the top and toss to coat. Stir in the cooked shrimp and mix everything well. - Serve:
Divide the Pad Thai into bowls and garnish with green onions, red pepper flakes, and fresh cilantro. Enjoy!
Nutritional Information (Per Serving)
Makes 4 serverings
- Calories: 227
- Protein: 13g
- Carbohydrates: 19g
- Fat: 12g
Why This Recipe Works
Spaghetti Squash Pad Thai delivers a satisfying, dairy-free alternative to traditional Pad Thai while maintaining bold, authentic flavors. Perfect for anyone looking to enjoy a healthier, plant-based meal.
Additional Tips & FAQs
- Make-Ahead: Prep ingredients in advance for a quick weeknight dinner.
- Customization: Add other ingredients according to what you have in your pantry
- Serving Suggestions: Serve with a side of roasted vegetables or a fresh salad.
Let’s Stay Connected!
If you try Spaghetti Squash Pad Thai, I’d love to see your creation! Tag me on Instagram at @BlomBites or leave a comment below.
