Vegetarian Spaghetti Squash Pad Thai – A healthy and low-carb version of a Thai classic. The sauce is so easy, and you probably have everything you need at home!
Have I got a treat for you today. I am renaming Marvelous Mondays to Treat Yo Blog..day. Real catchy I know. I have a knack for that kinda thing.
But first! Let’s recap the first weekend that actually felt like Spring. Gimme some more of dat! I think sunshine is more contagious than chicken pox at a daycare. Insta-good mood.
Apparently awkwardness is just as contagious. I’m pretty sure it’s impossible for me and this girl to take a normal picture. And I love it.
We seized Saturday by taking the first hike of the season, and she even split her Pb sammich with me. I have the best friends.
The hike up was far less Spring-like. I think we actually stepped into Narnia at one point. Ice & snow make trails a bad time.
It was all okay though because we got the best lunch. Sweet potato tater tots dipped in maple syrup changed my life. I may have a replacement for my carrots and pb. Too bad I’ll still be the shade of traffic cone in the process.
Reason #315 why I have the best friends: They wait to chow down after I have captured our meal on camera. I call this, the food blogger’s prayer. Amen.
Sunday is still no-runday for me until I got down to what is STILL wrong with my leg. My x-rays came back normal which is slightly disappointing. At least I would know why my shin is dying of death (hope you are reading this Betty Rocker). For now, I am enjoying cruising the town on the cycle. I think my quads would disagree.
And then I celebrated with probably the best meal ever. The only thing that would make it better is some sweet tots on the side. I’ll get there soon so no fear.
Pad thai. I really don’t think I have to say more, but I will just to up my word count. Pad thai is one of my all-time favorite meals. Sweet, salty, sour, and only bitter once I run out. Some argue it’s not as authentically Thai as other dishes.
And here’s a secret, you will not even know you are eating a bowl of pure veg. That spaghetti squash sure is a con artist. I approve. Now that I eat copious bowls of this Pad Thai, I can say I am actually doing myself a favor loading up on vegetables.Print
- 2 cups cooked spaghetti squash
- 1 clove garlic, chopped
- 1 green onion, chopped
- 1/6 block firm tofu, cubed
- 1 egg
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1 tsp brown sugar
- sriracha, to taste (optional)
- chopped peanuts/sunflower seeds
- Heat skillet over medium heat, and coat with non-stick spray.
- Add tofu and cook until browned, about 2-3 minutes. Remove from pan.
- Chop garlic and green onion, and add to pan.
- Cook for 30 seconds and add egg. Scramble and cook through.
- Remove egg from pan.
- In a small bowl, mix together soy sauce, lime juice, brown sugar and sriracha.
- Spray pan again and add spaghetti squash.
- Add sauce, tofu, and egg to pan and mix to coat and heat through.
- Transfer to bowl and top with chopped peanuts/sunflower seeds and additional sriracha if desired.
Carnivorize: Replace tofu with cooked chicken or shrimp.
Veganize: Omit egg.
Deglutify: Replace soy sauce with tamari, or other gluten-free soy sauce.
- Category: Main Dish
- Cuisine: Thai
- Serving Size: 1 bowl
- Calories: 185
- Fat: 7
I adapted this recipe to make this addicting quick & easy meal. Now a typical dish of Pad Thai has about 800 calories and maybe one serving of vegetables if you’re lucky and count the green onion in the mix. That means you could eat about 3 servings of this version while getting 6 servings of veggies in the process. While I probably could do that, having a bloat baby and eating all of my spaghetti squash in one sitting aren’t things I’m a big fan of. Instead I’ll be making this all week long. I already can’t wait for dinner tomorrow.
Make it a great day!
Have you ever had Pad Thai?
What’s your favorite type of food? (Mexican, Italian, Indian, etc)