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Simple Spaghetti Squash Pad Thai

Learn to make our healthy Spaghetti Squash Pad Thai recipe. Roasted squash strands are tossed with tofu, eggs, and a savory peanut sauce for a delicious low-carb meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 320 kcal

Equipment

  • oven
  • baking sheet
  • cutting board
  • knife
  • mixing bowl
  • whisk
  • skillet or wok
  • spatula
  • measuring spoons
  • measuring cups

Ingredients
  

For the Squash

  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/4 tsp salt

For the Tofu and Sauce

  • 8 oz firm tofu cut into 1/2-inch cubes
  • 2 large eggs
  • 1/4 cup creamy peanut butter
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 1 tsp sriracha sauce
  • 1 tbsp vegetable oil

For the Stir-Fry and Garnish

  • 2 cloves garlic minced
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 2 green onions thinly sliced
  • 1/4 cup chopped peanuts for garnish
  • fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon salt. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a fork.
  • While the squash roasts, press the cubed tofu between paper towels to remove excess moisture. Whisk together the peanut butter, soy sauce, lime juice, brown sugar, and sriracha in a small bowl until a smooth sauce forms.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Push the tofu to one side of the skillet.
  • Crack the eggs into the empty side of the skillet. Scramble them with a spatula until fully cooked, about 2 minutes, then mix them into the tofu.
  • Use a fork to scrape the roasted spaghetti squash from its skin into strands directly into the skillet with the tofu and eggs. Add the minced garlic, bean sprouts, and shredded carrots, then pour the prepared sauce over everything.
  • Toss everything together gently and cook for 3-4 minutes, until the vegetables have slightly softened and the entire dish is heated through. Garnish with sliced green onions, chopped peanuts, and fresh cilantro before serving.

Notes

Press the tofu well for the best browning. Garnish with extra lime wedges if desired.
Keyword low-carb, pad thai, spaghetti squash, tofu