Spaghetti Squash Pad Thai


  • 1 medium spaghetti squash
  • 8 ounces extra-firm tofu, diced
  • 3 tbsp olive oil 
  • 2 garlic cloves, minced
  • ½ cup green onions, chopped
  • ¼ cup warm water
  • 3 tbsp sodium reduced soy sauce
  • 2 tbsp maple syrup 
  • 2 tbsp fresh lime juice
  • ½ cup peanut butter
  • 1 tbsp tahini
  • 1 tbsp fresh ginger, peeled and minced
  • 2 tbsp tamarind paste
  • 2 tbsp brown sugar
  • 1 tsp sriracha sauce 
  • ½ cup naturSource Salad Topper Sriracha Crunch


  1. Preheat oven to 500°C. Cut the squash in half, sprinkle with salt and pepper and bake for 40 minutes. Once tender,shred the inside with a fork and set aside
  2. To make the sauce, combine water, brown sugar, soy sauce,tamarind, lime juice, ginger and minced garlic. Cook in the small saucepan over medium low heat
  3. Lower heat and stir in the maple syrup, peanut butter, tahini and sriracha sauce
  4. Heat olive oil in a large skillet over medium-high heat add tofu and cook, stirring frequently, for 4 minutes. Add 1/4 cup Pad Thai sauce and cook tofu for another minute. Remove tofu and set aside
  5. Add cooked spaghetti squash, gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in more of the sauce
  6. Transfer Pad Thai to a large serving plate. Serve with lime wedges, chopped green onions and Sriracha salad topper