Ingredients:

  • 1 medium spaghetti squash (approx. 2-2.5 lbs / 900g - 1.1kg)
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • ¼ cup tamarind paste (60ml)
  • ¼ cup fish sauce (60ml) (vegetarian option: substitute with soy sauce + 1 tbsp lime juice + pinch of seaweed flakes)
  • ¼ cup brown sugar (packed) (50g)
  • 2 tablespoons lime juice (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sriracha (5ml)
  • 2 tablespoons peanut oil (30ml) (or vegetable oil)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, grated (approx. 5g)
  • 1 cup firm tofu, pressed and cubed (approx. 200g) (or shrimp/chicken)
  • 1 cup bean sprouts (approx. 80g)
  • 1 red bell pepper, thinly sliced (approx. 150g)
  • 2 green onions, chopped (approx. 30g)
  • ½ cup chopped peanuts (approx. 60g)
  • ¼ cup chopped cilantro (approx. 10g)
  • Lime wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise, scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper.
  2. Place squash cut-side down on the baking sheet and roast for 40-45 minutes, or until the flesh is easily pierced with a fork.
  3. While the squash roasts, whisk together tamarind paste, fish sauce (or vegetarian substitute), brown sugar, lime juice, rice vinegar, and sriracha in a bowl until sugar is dissolved. Taste and adjust seasoning as needed.
  4. Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
  5. Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Add tofu (or shrimp/chicken) and cook until golden brown.
  6. Add bell pepper and bean sprouts to the skillet and cook for 2-3 minutes, until slightly softened. Add the spaghetti squash strands to the skillet.
  7. Pour the Pad Thai sauce over the squash and vegetables. Toss to coat everything evenly. Cook for 1-2 minutes, until heated through. Garnish with green onions, chopped peanuts, and cilantro. Serve immediately with lime wedges.