Spaghetti Squash Pad Thai
Servings: 4 servings
Calories: 229 kcal
Author: Abra Pappa
  • 2 tablespoons of almond butter
  • 2 tablespoons of tamari gluten free soy sauce
  • 3 tablespoons of water
  • 1 tablespoon of fresh lime juice
  • 1 teaspoon of freshly grated ginger
  • 1 teaspoon of sambal
  • 1 teaspoon of honey
Pad Thai
  • 1 small spaghetti squash
  • 1 tablespoon of coconut oil
  • 2 large eggs
  • 4 cloves of garlic
  • sliced
  • 2 cups of collard greens
  • sliced
  • 1/2 cup of tofu extra firm
  • diced in cubes
  • 3 scallions thinly sliced
Toppings (optional)
  1. Preheat oven to 375°
  2. Poke the outside of the spaghetti squash with a fork, cover with aluminum foil and place on a cookie sheet. Roast in oven for 1 hour or until squash is super soft when pierced with a knife. (Yes, you are roasting the squash whole, I find that this is an easier method and produces a better consistency)
  3. Remove squash from oven and allow to rest for 10-15 minutes (still covered). When cool enough to handle cut squash in half and remove the seeds. Once seeds are removed, scrape a fork through the flesh of the squash to separate the "strands and remove from skin. Set squash "strands" aside and reserve squash shells.
  4. In the meantime (I usually do this part while squash is cooking to save time) prepare the sauce by whisking all ingredients together. Set aside.
  5. In a large skillet over medium high heat melt coconut oil. Whisk eggs to scramble in a small bowl then add to hot coconut oil and cook until firm (for the traditional method get the pan searing hot and fry eggs in a single layer, sort of like an omelet, slide egg out onto a plate lined with paper towel. Slice in long strands and set aside. If this all seems like too much just scramble them eggs up!)
  6. Once egg has been removed from pan, add a bit more coconut oil (if needed) and fry garlic, add collard greens, tofu, and scallions. Cook until greens are tender. Add spaghetti squash to pan and cover with pad thai sauce. Toss well and cook until heated through and all ingredients are well incorporated
  7. I like to serve the pad thai inside the hollowed out spaghetti squash shells. Place pad thai mixture in spaghetti squash halves and top with sliced egg, bean sprouts, a squeeze of siracha sauce, sliced almonds (or peanuts if you want to go traditional) and a wedge of fresh lime.
  8. Enjoy!!!
Nutrition Facts
Spaghetti Squash Pad Thai
Amount Per Serving
Calories 229 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 81mg27%
Sodium 591mg26%
Potassium 505mg14%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 9g10%
Protein 9g18%
Vitamin A 1400IU28%
Vitamin C 15.2mg18%
Calcium 159mg16%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.