Inspired by a recipe I found on Allrecipes.com, I created this spaghetti squash Pad Thai recipe using my favorite ingredients. It takes less than 30 minutes of active prep time.

JenFR

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours.

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  • Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

  • Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork.

  • Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate.

  • Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch.

  • Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.

Nutrition Facts

617 calories; protein 17.8g; carbohydrates 45.5g; fat 43.9g; cholesterol 93mg; sodium 427.4mg. Full Nutrition
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