This article introduces a low-carb spaghetti squash Pad Thai recipe as a guilt-free alternative to the traditional high-carb version. The recipe includes step-by-step instructions for preparing the spaghetti squash, making the sauce, cooking the chicken (or tofu), sautéing the vegetables, scrambling the eggs, combining the ingredients, and serving and garnishing the dish. The recipe is packed with nutrients, flavor, and satisfaction, making it suitable for anyone looking to indulge without feeling guilty. It offers a healthy and delicious twist on a beloved classic dish, providing the taste of Pad Thai with a low-carb alternative.

Instructions

Follow these step-by-step instructions to make the perfect Low-Carb Spaghetti Squash Pad Thai:

Step 1: Prepare the Spaghetti Squash

Preheat your oven to 375°F (190°C). Cut the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds with a fork. Once cooked, use a fork to scrape the flesh into spaghetti-like strands and set aside.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, fish sauce, rice vinegar, chili garlic sauce, and sweetener. Set aside.

Step 3: Cook the Chicken (or Tofu)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken (or tofu) and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Step 4: Saute the Vegetables

In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic and sliced red bell pepper for 2-3 minutes, or until the vegetables are tender-crisp.

Step 5: Scramble the Eggs

Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. Allow the eggs to cook for 1 minute, then gently scramble them with a spatula until cooked through.

Step 6: Combine the Ingredients

Add the cooked spaghetti squash, chicken (or tofu), and sauce to the skillet with the vegetables and eggs. Toss everything together until well combined and heated through.

Step 7: Serve and Garnish

Transfer the Low-Carb Spaghetti Squash Pad Thai to serving plates and garnish with chopped peanuts, sliced green onions, and fresh cilantro. Serve hot and enjoy!

Conclusion

With this Low-Carb Spaghetti Squash Pad Thai recipe, you can enjoy a guilt-free twist on a classic dish without sacrificing flavor or satisfaction. The combination of spaghetti squash, savory sauce, and a variety of colorful vegetables makes for a delicious and healthy alternative to traditional Pad Thai. Give this recipe a try and experience the taste of Pad Thai with a low-carb twist.