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!
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- Prep time
- 15 min
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- Cook time
- 12 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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medium spaghetti squash (2.5 lbs)
- 1
- 1
-
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olive oil
- 1 tbsp
- 1 tbsp
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green onion (scallion) (chopped)
- 1/2 cup
- 1/2 cup
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carrot(s) (finely diced)
- 2
- 2
-
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zucchini (finely diced)
- 1
- 1
-
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white (button) mushrooms (chopped)
- 1/2 cup
- 1/2 cup
-
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garlic (minced)
- 1 clove
- 1 clove
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ground ginger
- 1/2 tsp
- 1/2 tsp
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Pad Thai sauce (prepared )
- 2 tbsp
- 2 tbsp
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shrimp (cooked, peeled and tail-off)
- 8 oz
- 227 g
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cilantro (chopped)
- 1/4 cup
- 1/4 cup
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Directions
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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.