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.
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Luna & Nate
4 servings per container
- Amount Per ServingCalories242
- % Daily Value *
- Total Fat 16.9g 26%
- Saturated Fat 2.2g 12%
- Sodium 320mg 14%
- Potassium 245mg 8%
- Total Carbohydrate 15.8g 6%
- Dietary Fiber 5.4g 22%
- Sugars 4.8g
- Protein 5.9g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.