Spaghetti Squash Pad Thai with Almond Butter Sauce

This vibrant dish takes a nutritious spin on classic Pad Thai by using roasted spaghetti squash instead of noodles. Tossed in a creamy almond butter sauce and topped with crispy tofu, crunchy peanuts, and fresh herbs, it’s an irresistible fusion of flavors!

Ingredients:

For the spaghetti squash:

- 1 small spaghetti squash, halved and seeds removed

- 1 teaspoon olive oil

- Salt and pepper to taste

For the almond butter sauce:

- 2 tablespoons almond butter

- 1 tablespoon lime juice

- 1 tablespoon soy sauce or tamari

- 1 teaspoon maple syrup

- 1 teaspoon grated fresh ginger

- 1 garlic clove, minced

- 2 tablespoons warm water (to thin the sauce)

For the toppings:

- ½ cup shredded carrots

- ½ cup red bell pepper, thinly sliced

- ½ cup crispy tofu cubes or cooked shrimp

- 2 tablespoons chopped peanuts

- 2 tablespoons chopped fresh cilantro

- 1 tablespoon sliced green onions

Instructions:

1. Roast the spaghetti squash – Preheat oven to 400°F (200°C). Brush the cut sides of the squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes, until fork-tender. Use a fork to scrape out the spaghetti-like strands.

2. Prepare the sauce – In a bowl, whisk together almond butter, lime juice, soy sauce, maple syrup, ginger, garlic, and warm water until smooth.

3. Assemble the dish – Toss the spaghetti squash strands with the sauce, then top with shredded carrots, red bell pepper, crispy tofu or shrimp, and peanuts. Garnish with cilantro and green onions before serving.