Spaghetti Squash Pad Thai
Ingredients
- 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
Directions
- 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
- 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
- Lower heat and stir in the maple syrup, peanut butter, tahini and sriracha sauce
- 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
- 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
- Transfer Pad Thai to a large serving plate. Serve with lime wedges, chopped green onions and Sriracha salad topper
