This healthified spaghetti squash pad thai has the classic flavor you love, but with spaghetti squash instead of noodles! The peanut sauce alone makes this one worth making. Add crispy tofu and a bunch of veggies and you have got a seriously good dinner!
SERVING SIZE: 4
THE RECIPE:
Preheat the oven to 375°F. Slice the spaghetti squash in half and remove the seeds. Bake cut-side down for about 50 minutes, or until tender. Let cool slightly, then use a fork to scrape the squash into noodles.
While the squash bakes, press the tofu. Drain it and wrap the block in a few layers of paper towels or a clean kitchen towel. Set it on a plate or rimmed baking sheet and weigh it down with something heavy and flat (a cast iron skillet, or a cutting board topped with a couple of cans or book)! Let it press for at least 20 minutes. This forces out the excess water so the tofu browns properly and soaks up the sauce instead of steaming in its own moisture.
Meanwhile, whisk together the nut butter, teriyaki marinade, hot water, rice wine vinegar, and soy sauce until smooth and creamy.
Unwrap the pressed tofu and cut it into cubes. Heat a large skillet over medium heat and cook the tofu for about 12 minutes, turning occasionally, until lightly golden on all sides.
Add the sliced onion, shredded cabbage, and carrots to the skillet with the tofu. Cook for about 15 minutes, stirring occasionally, until the vegetables have softened.
Add the spaghetti squash noodles and pour the sauce over everything. Toss well to coat and cook for another few minutes until heated through.
Top with chopped green onion, fresh cilantro, and plenty of crushed peanuts. Serve warm and enjoy!
Healthified Spaghetti Squash Pad Thai
Ingredients
- 1 small to medium spaghetti squash halved
- 14 oz tofu excess water removed and cubed
- 3 cups cabbage shredded
- ½ onion sliced
- 1½ cups carrots shredded
- ¼ cup nut butter
- 2 tbsp teriyaki marinade
- ¼ cup hot water
- 1 tbsp rice wine vinegar
- 1½ tbsp soy sauce
- green onion to top
- fresh cilantro to top
- crushed peanuts to top
Instructions
- Preheat the oven to 375°F. Slice the spaghetti squash in half and remove the seeds. Bake cut-side down for about 50 minutes, or until tender. Let cool slightly, then use a fork to scrape the squash into noodles.
- While the squash bakes, press the tofu. Drain it and wrap the block in a few layers of paper towels or a clean kitchen towel. Set it on a plate or rimmed baking sheet and weigh it down with something heavy and flat (a cast iron skillet, or a cutting board topped with a couple of cans or book)! Let it press for at least 20 minutes. This forces out the excess water so the tofu browns properly and soaks up the sauce instead of steaming in its own moisture.
- Meanwhile, whisk together the nut butter, teriyaki marinade, hot water, rice wine vinegar, and soy sauce until smooth and creamy.
- Unwrap the pressed tofu and cut it into cubes. Heat a large skillet over medium heat and cook the tofu for about 12 minutes, turning occasionally, until lightly golden on all sides.
- Add the sliced onion, shredded cabbage, and carrots to the skillet with the tofu. Cook for about 15 minutes, stirring occasionally, until the vegetables have softened.
- Add the spaghetti squash noodles and pour the sauce over everything. Toss well to coat and cook for another few minutes until heated through.
- Top with chopped green onion, fresh cilantro, and plenty of crushed peanuts. Serve warm and enjoy!
