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Pad Thai Spaghetti Squash
15 min prep time
12 min cook time
4servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Pad Thai Spaghetti Squash
Spaghetti squash is a low-carb alternative to the traditional rice noodles in Pad Thai. One cup of cooked spaghetti squash contains just 10 grams of total carbohydrate, compared to 42 grams for the rice noodles!
15 min prep time
12 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Cut spaghetti squash in half lengthwise and remove seeds. Place squash in a microwave-safe baking dish, cut side down. Cover loosely with a lid and leave room to vent. Microwave for 10-15 minutes, rotating every 5 minutes. Squash is done when it’s soft to touch. Set aside.
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Heat olive oil in a large sauté pan over medium-high heat. Add scallions, carrots, zucchini and mushrooms and sauté for 5-7 minutes. Add garlic and sauté for 30 seconds. Add ginger and Pad Thai sauce and heat for 2 minutes. Mix well.
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Use a fork to scoop out spaghetti squash. Add the spaghetti squash “noodles” and shrimp to the pan with vegetables. Heat for another 2 minutes and mix well. Top with chopped cilantro.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 190
- % Daily value*
-
Total Fat
5g
6%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 90mg 30%
- Sodium 230mg 10%
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Total Carbohydrate
26g
9%
- Dietary Fiber 5g 18%
- Total Sugars 13g
- Added Sugars 3g 6%
- Protein 15g
- Potassium 840mg 18%
Ingredients
spaghetti squash
1 medium (~2.5lb)
olive oil
1 tbsp
green onion (scallion) (chopped)
1/2 cup
carrots (finely diced)
2 med
zucchini (finely diced)
1 med
white (button) mushrooms (chopped)
1/2 cup
garlic (minced)
1 clove
ground ginger
1/2 tsp
Pad Thai sauce (prepared )
2 tbsp
shrimp (cooked, peeled and tail-off)
8 oz
cilantro (chopped)
1/4 cup
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