Spaghetti Squash Pad Thai with Shrimp

by | Jul 27, 2021 | Recipes, Dinner

 

Fully Mediterranean logo
Dinner, Shrimp, Seafood, Thai, Bowls
Course Dinner
Servings 4 Servings
Diet Gluten Free

Ingredients
  

  • 1 large Spaghetti Squash about 4-5 cups after roasting
  • 1 Tablespoon of canola oil
  • ½ cup sliced yellow onion
  • 1 red bell pepper sliced
  • 1 cup of carrots about 2-3 carrots, sliced into matchsticks
  • 3 green onions chopped
  • ½ teaspoon grated ginger
  • 8 oz of medium peeled raw shrimp
  • 2 eggs whisked together
  • Garnish: fresh cilantro bean sprouts, chopped peanuts, and lime

Pad Thai Sauce

  • 3 Tablespoons of natural unsalted peanut butter
  • 2-3 Tablespoons of low sodium soy sauce or tamari
  • 1 Tablespoon of rice wine vinegar
  • 1 Tablespoon of lime juice
  • 2 teaspoons of fresh ginger minced
  • ¼ teaspoon of Sriracha
  • 1 teaspoon of fish sauce
  • Water for thinning

Instructions
 

  • Preheat oven to 400 degrees
  • Roast your spaghetti squash: Cut your squash in half lengthwise and scoop out the seeds and discard.
  • Place squash halves, cut side down in a 13 x 9 pyrex dish or on a baking sheet lined with parchment paper. Roast in the oven for 30-40  minutes until tender. Do not over cook.  It is ready when you can pierce through the flesh with a fork. The timing will depend on the size of your squash. 
  • Scrape the inside of the squash with a fork to produce spaghetti-like strands. Place in bowl and set aside. 
  • While the squash is cooking, prepare your Pad Thai Sauce: Add all ingredients except water to a blender or food processor. Blend until smooth, adding water to desired consistency.  I added 1 Tablespoon of water.  Set aside.
  • In a large nonstick pan, heat the oil. Add the onions, bell peppers, carrots, green onions and ginger. Stir-fry for 2-3 minutes and add the shrimp. Cook until pink about 3 minutes.
  • Push everything to the side and add the beaten eggs. Scramble the eggs breaking them into small pieces as they cook. 
  • Turn down the heat and add the sauce to the skillet.  Add the spaghetti squash and toss to combine. 
  • Garnish with fresh cilantro, chopped peanuts, bean sprouts and a lime slice. Enjoy!
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We love this lightened up version of everyone’s favorite Thai takeout order!