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Pad Thai Spaghetti Squash

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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:

  1. 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.
  2. 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.
  3. 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.
Veggie Rich
Asian
Main Dish
Lunch
Dinner
Budget Friendly
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Nutrition facts

4 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    170

  • % Daily value*

  • Total Fat
    4.5g

    6%

    • Saturated Fat
      0.7g

      4%

  • Cholesterol
    105mg

    35%

  • Sodium
    230mg

    10%

  • Total Carbohydrate
    19g

    7%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      10g

  • Protein
    16g

  • Potassium
    630mg
    13%

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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