Stuffed Spaghetti Squash

This Stuffed Spaghetti Squash recipe has been inspired by traditional rice noodle Pad Thai. We love incorporating veggies into our food and decided to experiment with spaghetti squash for noodles of a peanut sauced dish. For this recipe, we honestly used the ingredients we had in our kitchen to whip up this Pad Thai inspired Stuffed Spaghetti Squash. This recipe did not disappoint! This recipe is perfect for anyone who is gluten free or even looking to add additional fiber into their diet. It is also really refreshing to enjoy along with our Dragonfruit Lemonade.

Stuffed Spaghetti Squash Recipe Rundown:

Spaghetti Squash: Spaghetti Squash is, obviously, a member of the squash family. Related to zucchini and pumpkin. It is typically very hard and even heavy when ripe. The amazing aspect of this vegetable is that the fibers inside the squash form into strings. For this reason it is called Spaghetti Squash. Once cooked, using a fork the natural squash “noodles” will pull apart from the skin. It is also an amazing vegetable because it is so nutritious while low in calories but high in vitamin B6, manganese, and vitamin C.

Carrots: We love carrots! Especially when shredded or made into ribbons. To make carrot ribbons it is simple. All you need is a long, preferably thick, carrot and a vegetable peeler. After the skin has been peeled off, peel the carrot and you have a ribbon! If you want it to come out curly, make many slices of carrot using the peeler and place the slices in cold water. Preferably with ice. This technique will make curled carrots. It also makes them a bit crunchy.

Zucchini: We tend to always have zucchini in our fridge, mostly because our dog, Grace, LOVES them. Feel free to substitute the zucchini for any vegetable you have. Maybe boy choy, snow peas, edamame, or even green onion.

Tofu: The tofu works so perfectly in this dish. Especially because the spaghetti squash can be soft, the tofu adds texture to this dish! We recommend searing the tofu for better flavor and for a better bite.

Lime Juice: Fresh lime juice with herbs is honestly, magic. The flavors become so powerful and refreshing. We love lime juice for this recipe. But if you don’t have any available, lemon juice or apple cider vinegar could be an alternative. We have not actually experimented with substitutions. If you do, please let us know how it turned out in the comments below. 

Siracha: The siracha is great in this sauce because personally, we love the flavor. If you have another spicy sauce like a chili sauce, for example, that could work as a great substitution. Also siracha powdered seasoning could work as well. If you’re going to use the powdered siracha seasoning be sure to taste test. You can always add more but in a sauce, you can take ingredients out!

Liquid Aminos: We enjoy liquid aminos, but soy sauce, low sodium soy sauce, or tamari works perfectly too. 

Peanut Satay Sauce: This is the base of the sauce recipe. We had a Peanut Satay sauce at home we decided to use for this recipe. If you don’t have peanut satay sauce peanut butter could work! The satay sauce is nice because it has a lot of other ingredients like lemongrass for example, that bring extra flavors to the dish. 

Peanuts: We were really inspired by a Pad Thai we had so the crushed peanuts were obviously a needed component to this dish! It’s also nice to have something crunchy besides the tofu.

Herbs: we used cilantro, their basil and even mint from our herb garden to make this dish feel fresh. 

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

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Peace,
Luna & Nate

Stuffed Spaghetti Squash

Recipe by Cooking Up Vegan Course: Main EntreeCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

This Stuffed Spaghetti Squash recipe is filling and satisfying. The flavors of this recipe have been inspired by rice noodle Pad Thai. This recipe is perfect for anyone who is gluten free or even looking to add additional fiber into their diet.
 

Ingredients

• Pasta

• 1 Medium 1 Spaghetti Squash

• 1/2 Large 1/2 Carrot, Shredded

• 1/2 Large 1/2 Zucchini

• 1 1 Block Extra Firm Tofu

• 2 tbsp 2 Extra Virgin Olive Oil, (For Searing the Tofu)

• Sauce

• 2 Tbsp 2 Lime Juice

• 1 tsp 1 Sriracha

• 2 Tbsp 2 Liquid Aminos

• 3 Tbsp 3 Peanut Satay Sauce or Peanut Butter

• Garnish

• 1/3 Cup 1/3 Roughly Chopped Peanuts

• 1 Tbsp 1 Finely Chopped Cilantro

• 1 Tbsp 1 Finely Chopped Thai Basil

• 1 Tbsp 1 Finely Chopped Mint

Directions

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Begin by carefully cutting the top of the spaghetti squash to slice the squash in half. 
• Next, use a spoon to scoop out the seeds and dispose of them. Rub the inside of the squash with touch of olive oil salt and pepper.

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• Place the squash face down on a parchment lined sheet tray and put into the oven to bake for 45 minutes.
• Next, begin to pre warm a pan to medium high heat. Add 2 tbsp of olive oil to the pan.
• While the pan is warming, open and drain any liquid from the tofu. Using paper towels pat it dry.
• Using a sharp knife carefully cut the tofu into about 1 inch cubes. 

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• Add the cubed tofu into the hot pan and season with salt and pepper. Once the tofu has browed or been seared, place the tofu into a large bowl. This is where we will eventually mix all the ingredients with the squash “noodles.”
• Now begin to slice the zucchini long ways into strips. Once sliced place them in the large bowl with the tofu.

  • 

• Complete the same step with carrot, slicing or using a peeler until the full carrot is in the large bowl with the tofu and zucchini.

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• Then it is time to make the sauce. In a separate small bowl mix all the sauce ingredients. Once mixed set the bowl aside.

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• If you would like, chop up the peanuts and herbs. Then set them aside.
• When the squash is done cooking, allow it to cool for 5-7 minutes.
• Once cool, use a fork to scrape out the “noodles from inside the squash. Place these “noodles” into the large bowl and toss with the peanut sauce. Also add the herbs and crushed peanuts.

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• Feel free to serve this dish back in the squash skin as a stuffed squash boat or on a plate.
• Enjoy!

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