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

  1. Preheat conventional oven to 190°C
  2. 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.
  3. 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.
  4. Once the squash is cooked, scrape into a large bowl using a fork to turn the flesh into spaghetti strands.
  5. Mix in the chopped vegetables, peanuts and sauce. Put inside the squash skins and bake for a further 10 minutes.

I only put half of the veg mixture inside the squash skin to bake in the oven because I was cooking for 2 of us. We ate the other half for lunch the next day (cold) - super yummy!