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Homemade Spaghetti Squash Pad Thai photo

Spaghetti Squash Pad Thai

A lighter, veggie-forward Pad Thai using roasted spaghetti squash, shrimp, crunchy cashews, and a tangy cashew-ginger sauce.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 3 servings

Equipment

  • Large baking sheet
  • Sharp Knife
  • Spoon
  • small blender or food processor
  • medium non-stick skillet
  • Spatula

Ingredients
  

  • 4 tablespoons coconut oil separated
  • 1 small spaghetti squash roasted
  • 1 red bell pepper cut into match sticks
  • 1 jalapeño seeded and chopped
  • 1-1/2 cup grated carrot
  • 3 cloves garlic minced
  • 1/2 pound shrimp peeled and deveined
  • 2 tablespoons raw cashews chopped
  • 2 tablespoons cashew butter
  • 2 tablespoons lime juice
  • 2 tablespoons liquid aminos or low-sodium soy sauce
  • 1 tablespoon pure maple syrup see note
  • 1 tablespoon red chili sauce such as sriracha
  • 2 teaspoons fresh ginger peeled and grated

Instructions
 

  • Preheat oven to 400°F (200°C). Trim the ends of the spaghetti squash and cut it in half lengthwise. Scoop out the seeds and discard.
  • Brush each squash half with 1 tablespoon of the coconut oil (reserve remaining oil), season with salt and pepper, and place cut-side down on a baking sheet.
  • Bake for 45–55 minutes, until the flesh pulls into spaghetti-like strands easily with a fork. Let cool slightly, then use a fork to scrape out the strands into a bowl.
  • While the squash roasts, combine cashew butter, lime juice, liquid aminos (or soy sauce), maple syrup, red chili sauce, grated ginger, and 1 tablespoon coconut oil in a small blender and blend until smooth; set aside.
  • Heat 2 tablespoons coconut oil in a medium non-stick skillet over medium heat. Add the red bell pepper and chopped jalapeño and sauté for about 3 minutes, stirring occasionally.
  • Add the grated carrot and minced garlic and continue to sauté until the pepper softens but stays slightly crisp, about 3–5 minutes.
  • Push the vegetables to one side of the skillet and add the raw shrimp. Cook 1–2 minutes, flip, and cook another 1–2 minutes until shrimp are pink, plump, and cooked through.
  • Pour the cashew-ginger sauce into the skillet, stir to combine, and cook 2–3 minutes until heated through and slightly thickened.
  • Add the spaghetti squash strands to the skillet and toss gently until all ingredients are evenly coated with the sauce. Cook for 1–2 minutes to heat everything through.
  • Serve immediately topped with chopped raw cashews and fresh basil or cilantro if desired.

Notes

  • Omit the maple syrup to make the recipe Whole30-compliant.