Dinner: Pad Thai Spaghetti Squash

Spaghetti squash is a low-carb alternative to the traditional rice noodles in Pad Thai. One cup of cooked spaghetti squash contains just 10 grams of total carbohydrate, compared to 42 grams for the rice noodles!

Ingredients

1 medium (2.5-lb) spaghetti squash
1 Tbsp olive oil
1/2 cup scallions, chopped
2 carrots, finely diced
1 zucchini, finely diced
1/2 cup mushrooms, chopped
1 clove garlic, minced
1/2 tsp ground ginger
2 Tbsp prepared Pad Thai sauce
8 oz cooked shrimp, peeled and tail-off
1/4 cup chopped cilantro

Instructions

Cut spaghetti squash in half lengthwise and remove seeds. Place squash in a microwave-safe baking dish, cut side down. Cover loosely with a lid and leave room to vent. Microwave for 10-15 minutes, rotating every 5 minutes. Squash is done when it’s soft to touch. Set aside.
Heat olive oil in a large sauté pan over medium-high heat. Add scallions, carrots, zucchini and mushrooms and sauté for 5-7 minutes. Add garlic and sauté for 30 seconds. Add ginger and Pad Thai sauce and heat for 2 minutes. Mix well.
Use a fork to scoop out spaghetti squash. Add the spaghetti squash “noodles” and shrimp to the pan with vegetables. Heat for another 2 minutes and mix well. Top with chopped cilantro.
MAKE IT GLUTEN-FREE: Purchase gluten-free Pad Thai sauce and confirm all other ingredients are gluten-free, and this recipe can be made gluten-free.
Choices/Exchanges: 3 Nonstarchy Vegetable, 2 Lean Protein

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