Spaghetti Squash Pad Thai (Vegan, Low Carb)

πŸ₯³ πŸ’•Happy New Year Y’all!! πŸŽŠπŸŽ†

Officially rang in the New Year with pizza πŸ• & prosecco 🍾πŸ₯‚ last night so today requires some greens!! And since I trained legs & πŸ‘ today I was craving something hearty! So Tofu Spaghetti Squash Pad Thai was on the menu! 🍜 Full of fiber, nutrients, protein and crazy delicious if I do say so ma self!


Spaghetti Squash Pad Thai


– 2 spaghetti squash split & cleaned

– 1 lime

– broccoli πŸ₯¦

– carrots πŸ₯•

– green beans

– 1 onion, diced

– 2 cloves garlic minced

– 1/2 cup dry roasted peanuts πŸ₯œ

– 1 package firm tofu drained and cubed

– 1/4 cup natural smooth peanut butter

– 2 tbsp. Sweet chili sauce

– 1/4 cup rice wine vinegar

– 1/4 cup braggs amino acids

– salt and pepper

– 1 tsp. Garlic powder

– 1 tsp. Onion powder

– 1 tsp ground ginger

– 1 tsp. Red pepper flakes

– cilantro


1. Roast spaghetti squash in 425 degree oven for 45mim until tender. Fork into spaghetti strands and place in a bowl.

2. SautΓ© onion and garlic until tender then add tofu, broccoli, green beans and carrots until tender.

3. Heat PB until loose and add lime juice, amino acids, sweet chili, spices and vinegar until combined then pour vegetables.

4. Add to spaghetti squash.

5. Top peanuts and cilantro and serve!


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