Pad Thai Spaghetti Squash

I love Asian inspired dishes. They are sweet, salty, tangy and delicious. I do not love all the preservatives, MSG and other gross things hiding in most soy sauces in the grocery store. SO! I have a clean version for you that won’t break the bank to make.

Let’s talk about coconut aminos. It is the sap from coconut palms. After the sap ferments, salt gets added; this process gives the coconut aminos a very similar profile to soy sauce. BUT there has 73% less sodium than most soy sauce. Not to mention, the amino acids and B vitamins that are packed into the sap. Overall, it is a great replacement for soy sauce.

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Ingredients

  • Spaghetti Squash
  • Peas
  • Red Bell Pepper
  • Yellow Bell Pepper
  • Carrots
  • Onion
  • Garlic

Dressing

  • 3 tbsp coconut aminos (or a clean soy sauce)
  • 1/2 tsp agave nectar
  • 1/2 tsp chili paste
  • 1/2 tsp ginger
  • 1 1/2 tbsp creamy peanut butter
  • 1/4 tsp red pepper flakes (omit if you want non-spicy)

Directions

  1. Preheat oven to 400 degrees.
  2. Roast spaghetti squash for 45-55 minutes or until fork tender.
  3. Mice garlic. Dice carrots, peppers, onion, and peas.
  4. Over Medium-High heat, saute vegetables for 5-7 minutes.
  5. Pull spaghetti squash out of oven, mix in vegetables and dressing.
  6. Enjoy!

This is such an easy dinner; it is perfect for a week night meal. I hope you enjoy it!

Love, Liv

2 thoughts on “Pad Thai Spaghetti Squash

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