Spaghetti Squash Pad Thai
Whether you have food sensitivities, your naturopath or nutritionist has put you on a specific diet, or you’re trying out “The Whole 30” for a month, sometimes finding foods we are “allowed” to eat can be tough. Thats’ where creativity, some inventive recipes and a few kitchen staples come in handy.
If you’re off of soy and gluten (or all grains for that matter), this spaghetti squash pad thai is right up your alley. Since discovering Naked Coconut’s Soy Free Seasoning Sauce (aka soy free soy sauce), made from coconut aminos, we “put that shit on everything”. But actually, we have it every day. A little on the sweeter than saltier side, the sauce is perfect for making a simple stir-fry or including in sauces and dressings. See our recipe below for how we recently used it.
A soy, gluten and grain-free take on traditional Pad Thai.
- 4 tbsp coconut oil
- 1 whole spaghetti squash roasted
- 2 bell peppers chopped thinly
- 1 jalapeno seeded and chopped
- 2 carrots grated
- 3 cloves garlic minced
- 1-2 cups snow peas
- 2 tbsp raw cashews chopped
- 2 tbsp nut butter or tahini (cashew is preferred but all can work)
- 2 tbsp lime juice
- 2 tbsp coconut aminos Naked Coconuts is our fave.
- 1 tbsp maple syrup (optional)
- 1 tbsp red chilli flakes or sauce (optional if you like spice)
- 1 tbsp fresh ginger peeled and grated
Preheat the oven to 400 degrees F. Chop the tip and tail off of the spaghetti squash cut in half lengthwise. Remove the seeds and innards with a spoon. Drizzle 1 tbsp of coconut oil or olive oil over each half and rub into the flesh so that the whole surface is coated. Sprinkle with salt and pepper and place cut-side down on a large baking sheet. Bake for 45 to 55 minutes, until spaghetti squash strings release easily when scraped with a fork. Allow squash to cool before using a fork to scrape from one end of the squash to the other, releasing spaghetti strings from both halves.
Add all of the ingredients for the sauce to a small blender and blend until smooth and set aside.
Melt 2 tbsp of coconut oil in a medium-sized non-stick skillet over medium heat. Saute garlic and jalapeño for a few minutes stirring occasionally.
Add snow peas and grated carrot and saute until bell pepper is soft (around 3-5 minutes).
Add the sauce to the pan with the vegetables and cook for another 2-3 minutes. Add the roasted spaghetti squash and stir everything together until coated with the sauce.
Serve with fresh chopped basil or cilantro and raw cashews.
Naked Coconuts soy-free seasoning is really what makes this recipe!