Spaghetti Squash Pad Thai

Who needs noodles when you have spaghetti squash?

Once roasted, if you run your fork over the flesh of a spaghetti squash, it turns into noodle-like strands, making it a wonderful, nutritious alternative to regular noodles.

Here’s some of the benefits:

Spaghetti squash is full of vitamin A and vitamin C, but it’s also a great source of potassium and magnesium. It’s a wonderful low-calorie and low-glycemic alternative to pasta.

Almond butter is an excellent source of Vitamin E, which supports skin, eye, cardiac, and immune system health. Additionally, as a great source of plant-based protein and healthy fat, almonds help keep you satiated, and research suggests they may even aid in weight loss.

Garlic may help lower cholesterol levels when consumed daily, and has been shown to exhibit antibacterial, antiviral, and anti-inflammatory properties.

Here’s the recipe:

Spaghetti Squash Pad Thai



1 small or medium spaghetti squash


1/3 cup almond butter or peanut butter

1/8 cup tamari (gluten free soy sauce)

1-2 garlic cloves

1 green onions

1/2 inch piece of fresh ginger, peeled

1/2 -1 tsp red pepper flakes

Juice 1 lime

1 tbs sesame seeds (or tahini or raw sunflower seeds)

1-2 tbs. water


1 tbs sesame oil

2 cups mushrooms, sliced thin

1/2 block of tempeh, cut in 1 inch cubes

2 cups cabbage, sliced with a mandoline

1 carrot, sliced into 1/2 inch coins

pinch salt

2 tbs water

4 tbs sesame seeds or sunflower seeds (optional)



Preheat oven to 375 degrees.

Slice spaghetti squash in half, scoop out seeds, and place cut side down on a baking sheet. Bake 35-40 minutes, until a fork easily pierces the rind.

Remove from oven, and let cool slightly before using a fork to scrape the flesh into a bowl. (It will come out in spaghetti-like strands).


Meanwhile, put all sauce ingredients into a bullet blender and blend on high until sauce is made. Can thin by adding more water if needed. Put aside.


Heat oil in a frying pan over medium low heat. Add tempeh cubes and mushrooms and stir occasionally for about 5 minutes, until mushrooms are wilted and tempeh is golden. Add carrots and cabbage, with a pinch of salt and 1-2 tbs water. Stir occasionally for another 5 minutes. If your spaghetti squash is cold, you can add it to pan to warm through.

Remove to serving bowl, top with Almond Butter Dressing. Can sprinkle with sunflower seeds or sesame seeds for extra crunch.