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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
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Step-By-Step Instructions:
- 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.
- 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.
- 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 170
-
Total Fat
4.5g
- Saturated Fat 0.7g
- Cholesterol 105mg
- Sodium 230mg
-
Total Carbohydrate
19g
- Dietary Fiber 4g
- Total Sugars 10g
- Protein 16g
- Potassium 630mg
- Phosphorous 200mg
Ingredients
medium spaghetti squash (2.5 lbs)
1
olive oil
1 tbsp
green onion (scallion) (chopped)
1/2 cup
carrot(s) (finely diced)
2
zucchini (finely diced)
1
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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