Vegan Spaghetti Squash Pad Thai
This was my first time cooking spaghetti squash and I really enjoyed it!
Preparation time 15 minutes. Cooking time 50 minutes.
Ingredients
(Serves 4)
- 1 spaghetti squash
- 2 tsp olive oil
- Salt and freshly ground black pepper
- 1 cup chopped courgette
- 1 cup peeled & chopped carrots
- 1 cup chopped red capsicum
- ½ cup chopped spring onions
- 1 small onion, diced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp agave
- 2 tbsp lime juice
- 1 tbsp sriracha
- ½ cup peanut butter
- 1 tbsp grated ginger
- 1 tbsp crushed garlic
- ½ cup peanuts
Method
- Preheat conventional oven to 190°C
- Cut squash in half length-ways, remove the seeds with a spoon then brush with olive oil and sprinkle with salt and pepper. Place cut side down onto a tin lined with a baking sheet and bake in the centre of the preheated oven for around 40 minutes, or until you can easily pierce the squash with a fork.
- Meanwhile, chop the courgette, carrots, capsicum, spring onions and onions then prepare the sauce by mixing together the soy sauce, sesame oil, agave, lime juice, sriracha, peanut butter, ginger and garlic.
- Once the squash is cooked, scrape into a large bowl using a fork to turn the flesh into spaghetti strands.
- Mix in the chopped vegetables, peanuts and sauce. Put inside the squash skins and bake for a further 10 minutes.