This Spaghetti Squash Pad Thai meal that will blow your socks off. Packed with veggies, this lower carb and guilt-free meal is a healthy alternative to an old favorite. Use your Instant Pot to make prep even easier!
This post was sponsored by Passage Foods as part of an Influencer Activation. All opinions expressed in my post are my own.
I’ve mentioned before that my Mom is a great cook.
She grew up in a tiny town in central Georgia that is best known for being the home of Hershel Walker. (For those of you who don’t follow SEC football, he played for the Georgia Bulldogs, won the Heisman Trophy, and went on to play professional football.)
My Grandparents lived in Wrightsville their entire lives, and it was the kind of town where everyone knew everyone else.
It is a town deeply rooted in Southern values. My Mom was taught to cook simple Southern foods by her mother with recipes that had been passed down from one generation to the next.
Growing up, we didn’t have ethnic food at all. (Unless you count Spaghetti, which I don’t.)
Once I was grown, I was slow to venture outside of the way I grew up eating. (Though I never kept a can of shortening by the stove.)
These days, I do make an effort to explore new foods, but I need some encouragement sometimes when things get busy.
That is why I am so glad I found Passage Foods Authentic Flavor Simmer Sauces.
They offer a range of easy-to-use and authentically flavored stir-fry sauces that make Asian cooking easy! The recipes for the sauces were developed by specialty chefs from the region of origin.
I love that the every-day consumer can explore authentic Asian dishes at home. You can find Passage Foods Authentic Asian Simmer Sauces at select Walmart Stores.
Passage to Asia Stir-Fry Sauces uses only natural, wholesome ingredients. All of their products are non-GMO, Gluten-free, and BPA free.
Who else likes it when a meal comes together quickly? All Passage to Asia Stir-Fry Products can come together in 20 minutes or less. It is the perfect marriage of convenience and a gourmet cooking experience.
I used the Pad Thai Stir Fry Sauce in this Spaghetti Squash Pad Thai, and I have to tell you that it was one of the most leisurely meals I made all week. Aside from some chopping, it was effortless.
Other varieties in the Passage to Asia line include:
- Red Thai Curry Stir Fry Sauce
- Thai Basil & Sweet Chili Stir Fry Sauce
- Korean Barbecue Stir Fry Sauce
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Tools for Making Easy Spaghetti Squash Pad Thai
- Mixing bowls
- Instant Pot (to cook Spaghetti Squash – not required.)
Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai
- 1 tablespoon avocado oil
- 1/2 yellow onion sliced thin
- 1 red pepper sliced
- 1/2 cup carrots sliced (or carrot chips)
- 4 green onions sliced
- Salt and Pepper to tasted
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes more or less to taste
- 1 Instant Pot Spaghetti Squash
- 3 large eggs beaten
- 1/2 cup peanuts chopped fine (or cashews)
- 1/4 cup fresh cilantro chopped
- Sriracha for serving
- Whisk together eggs in bowl.
- Heat the avocado oil in a skillet over medium heat. Add the onion, red pepper, carrots, and green onions. Season to taste with salt and pepper.
- Cook for 5 minutes, until the vegetables are slightly softened. (Be careful not to overcook.)
- Add garlic and red pepper flakes and cook for 30 more seconds. Remove from heat and transfer to a plate.
- Add additional oil to the skillet if necessary. Add spaghetti squash and cook for 2 minutes, until warm.
- Add the beaten eggs and cook, stirring constantly, until set. (About 2 minutes.)
- Add Passage Foods Pad Thai Sauce and stir. Bring to a boil and cook until the sauce has slightly thickened.
- Remove from heat and stir in cilantro and peanuts (or cashews). Serve with a drizzle of Sriracha if desired.
Variations for this Spaghetti Squash Pad Thai Recipe
- If you don’t have an Instant Pot, you can roast your spaghetti squash. To do so, preheat the oven to 400 degrees.
1. Half your spaghetti squash and remove the seeds.
2. Brush with avocado oil. (Or other high-heat oil.)
3. Season with salt and pepper.
4. Place cut side up on a baking sheet, and roast 45 to 55 minutes.
5. Allow to cool and scrape the flesh with a fork to make long strands.