Simple Spaghetti Squash Pad Thai- Vegan, Oil free, Gluten free

Simple Spaghetti Squash Pad Thai- Vegan, Oil free, Gluten free: A twist on Pad Thai by replacing the rice noodles with spaghetti squash (and making it vegan!). I also used some beans I had on hand instead of tofu.  Spaghetti squash is pretty easy to prepare. I usually put mine in the pre-heating oven (375^○) before cutting it for about 20 minutes or so to make it easier to halve. But when you take it out to cut it, let it cool for a minute or two! Then cut it, and remove all the seeds before placing the halves cut side down in a baking dish with an inch of water. Then continue to bake until tender (30 to 45 minutes). When it is finished cooking, let it cool for a little while before scraping out the squash innards into “noodles” with a fork. You can also prepare the squash the day before you want to make the Pad Thai so you aren’t in a hungry rush to wait for the squash to cool like I was 🙂

Serves 5-6

Ingredients:

• 1 medium sized spaghetti squash, prepared as above
• Water or vegetable broth for sautéing vegetables
• 1 red bell pepper
• 1 cup chickpeas (or shelled edamame)
• 1 16 oz package of cole slaw mix
• 4 cloves minced garlic
• Cilantro, green onions, lime wedges, and chopped peanuts for topping

Sauce:

• 2 – 3 tbsp soy sauce (check for gluten-free brand to make completely gluten free)
• 2 tbsp rice wine vinegar
• 2 tbsp peanut butter (can sub almond butter)
• 2 – 3 tbsp lime juice
• 1 – 2 tsp sriracha
• 1 tbsp agave nectar (or honey if not strict vegan)

 

 

Directions:

1. In a large wok or skillet, sauté the bell pepper and cole slaw in a few tbsp. water or broth over medium heat for a few minutes until soft. Add garlic and cook for another minute or two, adding more water as necessary.
2. Stir in the beans and the prepared spaghetti squash to the vegetable mixture
3. In a separate bowl, prepare the sauce whisking together the all of the sauce ingredients.
4. Add the sauce to the vegetables and cook another couple of minutes to heat through.
5. Serve with chopped cilantro, green onions, lime wedges and peanuts.