Pad Thai-style spaghetti squash recipe reinvents a classic with a healthy and naturally gluten-free approach. Thanks to the spaghetti squash strands, you will find a perfect base to absorb the spicy flavors of this traditional Thai dish. Easy to prepare, this vegetarian or chicken/tofu version will offer you Asian flavors without the calories of rice noodles: a perfect recipe when you want to watch your figure. If you liked this recipe, you might also like the Thai spaghetti squash curry twist .
I cooked it whole in my Ninja Foodi: a glass of water at the bottom of the tank. Place the squash on the grill in the low position: 15 minutes in Pressure Hi then 15 minutes in "natural release"
Otherwise, you can cook it in the traditional oven or in the microwave:
In the microwave: Cut the squash in half and remove the seeds. Place the squash halves in a suitable dish, flesh side down. Put 1.5 cm of water at the bottom of the dish. Cook at maximum power for 12 to 15 minutes.
In a traditional oven: Preheat the oven to 200 degrees Celsius. Cut the squash in half and remove the seeds. Place the squash halves on the baking sheet covered with parchment paper, flesh side down, but oil the flesh a little to prevent it from drying out. Make a few holes in the skin with a knife and cook for around forty minutes.
Once the squash has cooled, scrape the inside with a fork to obtain strands, reminiscent of spaghetti.
In a small bowl, combine the tamarind sauce, fish sauce, sugar, gluten-free soy sauce, lime juice and a pinch of chili pepper (if desired). Adjust with a little water to obtain a fluid consistency.
You can add bean sprouts and vary the vegetables as you wish: red pepper or zucchini will fit perfectly.
For a spicier version, add a little sriracha sauce or chopped fresh chili pepper.