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11Ingredients
70Minutes
600Calories
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Description
To include all the delight of pad Thai without the unrefined carbs of traditional rice noodles, this dish stars spaghetti squash! It's a lighter take on a Thai favorite. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
2 SERVINGS
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Directions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Cut the spaghetti squash in half crosswise (across the "waist": You get longer strands this way). Use a spoon to scoop out the seeds and discard them. Place the squash cut-sides down onto the baking sheet.
- Roast the squash on middle rack of oven until it can be easily pierced with a fork and the strands are soft, 45-55 minutes.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol105mg35% |
| Sodium2020mg84% |
| Potassium1150mg33% |
| Protein21g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber3g12% |
| Sugars24g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(2)
Denise H. 4 years ago
This was top notch - I felt 45 minutes in the oven made a perfectly al-dente spaghetti squash, which worked well since the peanut sauce is so smooth and creamy. My only tweak was using about 2 tbsp (instead of 3) of brown sugar to lessen the sweetness and about 1 tsp of Sambal (garlic chili paste). I also used old fashioned creamy peanut butter rather than chunky. I think fresh peanuts and Thai basil would be a nice topper at the end, but this worked perfectly how it came out of the pan. We ate all 4 servings between the 2 of us tonight :/ Thanks!
P.s. - if you admit that you overcook the squash, then you cannot blame the recipe. It's either you or the oven, so make sure to check in!
Gabrielle Musci 4 years ago
This was my first time trying to make spaghetti squash and it came out great! The sauce is perfect. My only substitution was coconut aminos for soy sauce due to a soy allergy. I’ve been craving Thai takeout and this definitely hit the spot!