Vegan Spaghetti Squash Pad Thai

Vegan Spaghetti Squash Pad Thai is a delightful twist on the traditional Thai favorite, offering a lighter and healthier alternative without compromising on flavor. By swapping out rice noodles for spaghetti squash, this dish becomes a low-carb and gluten-free option, perfect for those looking to indulge in a nutrient-rich meal. This recipe is bursting with vibrant vegetables and a savory sauce that brings everything together in perfect harmony.

Ingredients

• 1 large spaghetti squash
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/4 cup green onions, chopped
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1 block (14 oz) extra-firm tofu, pressed and cubed

For the Pad Thai Sauce:

• 1/4 cup soy sauce or tamari
• 2 tablespoons lime juice
• 2 tablespoons peanut butter
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon sriracha or chili paste (optional for heat)

Cooking Method

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a little sesame oil and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Once cooked, use a fork to scrape out the "spaghetti" strands and set aside.

2. Cook the Tofu: In a large skillet over medium heat, heat 1 tablespoon of sesame oil. Add the cubed tofu and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside.

3. Sauté the Vegetables: In the same skillet, add the remaining sesame oil. Sauté the garlic until fragrant, then add the red bell pepper and carrots. Cook for 3-4 minutes until slightly softened.

4. 

   Combine Ingredients: Lower the heat and add the tofu back to the skillet. Pour the Pad Thai sauce ingredients into the pan, mixing well. Add the spaghetti squash strands and bean sprouts, tossing everything to coat evenly with the sauce.

5. Serve: Remove from heat and garnish with chopped green onions, peanuts, and cilantro. Serve warm, and enjoy!

Nutritional Value and Pairing Suggestions

Nutritional Value

This Vegan Spaghetti Squash Pad Thai is not only delicious but also packed with nutrients. The spaghetti squash is a great source of fiber, vitamins C and B6, and manganese, while the tofu provides protein and iron. The colorful vegetables add antioxidants and essential vitamins, making this dish a balanced meal full of plant-based goodness. It's low in calories, high in dietary fiber, and offers heart-healthy fats from the peanuts and sesame oil.

Pairing Suggestions

To complement this vibrant dish, consider pairing it with a crisp and refreshing side salad like a cucumber and mint salad or a simple mixed greens salad with a light vinaigrette. For drinks, a chilled glass of white wine such as Sauvignon Blanc or a glass of iced green tea with a splash of lime would enhance the flavors of this meal beautifully. For a non-alcoholic option, try a fizzy, citrus-infused sparkling water.