Go Back Email Link
Two dishes of spaghetti squash pad Thai with garnishes like peanuts, cilantro, and lime

Spaghetti Squash Pad Thai

A pad thai inspired dish made with spaghetti squash "noodles", colorful veggies, and crispy tofu. Make a double batch of the vegan pad thai sauce and use it for another quick noodle dinner later in the week.
Print
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 3 lb spaghetti squash
  • 8 oz extra firm tofu, cubed (½-inch)
  • 3 tablespoons grapeseed oil, divided (or other neutral oil)
  • ½ cup Vegan Pad Thai Sauce, divided (one batch)
  • 4 shallots, thinly sliced (or 1 cup thinly sliced red onion)
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into matchsticks
  • 1 cup packed spinach
  • 4 scallions/green onions, cut into 3-inch lengths
  • 3 cloves garlic, minced
  • cups bean sprouts (rinsed well and drained)

For serving

  • Chopped peanuts (optional)
  • Chopped cilantro (optional)
  • Sriracha (optional)
  • Lime wedges (optional)

Instructions

  • Preheat: Put the racks in the upper- and lower-thirds of the oven; preheat to 425°F (220°C).
  • Bake squash: Cut the spaghetti squash in half crosswise/horizontally (not lengthwise, see note 1). Scoop out and discard seeds. Place the squash, cut side down on a parchment lined baking sheet. Bake on the upper rack until fork tender, about 30 minutes.
    3 lb spaghetti squash
  • Bake tofu: Meanwhile, scatter tofu on a second parchment lined baking sheet. Drizzle with 1 tablespoon of the grapeseed oil. Toss to coat. Bake on the bottom rack until golden brown, about 15 minutes.
    8 oz extra firm tofu, cubed (½-inch), 3 tablespoons grapeseed oil, divided
  • Make sauce: Meanwhile, make one batch of Vegan Pad Thai Sauce.
  • Scoop squash: Use a fork to gently scoop out the insides of the squash. Discard the skin.
  • Stir fry veggies (see note 2): Heat 1 tablespoon of the grapeseed oil in a wok or 12-inch cast iron skillet over medium-high heat. When the oil is shimmering, add shallots. Sauté until translucent, about 2 minutes. Add carrots and bell pepper, saute until tender, 2 to 3 minutes. Add spinach, green onion, garlic, and baked tofu. Sauté until garlic is fragrant and spinach has begun to wilt, 1 to 2 minutes. Drizzle 2 tablespoons of the pad thai sauce. Toss to coat, then transfer everything to a bowl.
    3 tablespoons grapeseed oil, divided, 4 shallots, thinly sliced, 1 red bell pepper, thinly sliced, 2 carrots, cut into matchsticks, 1 cup packed spinach, 4 scallions/green onions, cut into 3-inch lengths, 3 cloves garlic, minced, ½ cup Vegan Pad Thai Sauce, divided
  • Stir fry squash: Reheat wok over medium-high heat and add remaining 1 tablespoon grapeseed oil. When the oil is shimmering, add have the squash "noodles". Cook for 1 minute. Add the remaining noodles, toss to mix. Drizzle about half of the remaining pad thai sauce over the noodles, toss to coat.
    3 tablespoons grapeseed oil, divided
  • Combine: Add the stir fried veggies, bean sprouts, and the remaining pad thai sauce. Toss to mix. Garnish with peanuts, cilantro, lime wedges, and Sriracha (optional).
    ½ cup Vegan Pad Thai Sauce, divided, 1½ cups bean sprouts, Chopped peanuts, Chopped cilantro, Sriracha, Lime wedges

Notes

  1. How to cut spaghetti squash: For this recipe, cut the spaghetti squash horizontally, through the short side of the squash....not lengthwise (through the stem). While people often cut spaghetti squash lengthwise, we find that a horizontal cut actually yields longer noodle strands.
  2. Technique tip: Stir frying happens fast, so make sure you have all your ingredients prepped and ready to go before you start cooking.

Nutrition

Calories: 155kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 505mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5001IU | Vitamin C: 48mg | Calcium: 80mg | Iron: 2mg