Spaghetti squash pad thai

By Lynn Crawford
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SERVES
4
 TO
6

Ingredients

  • 1.4 kilograms spaghetti squash
  • 225 grams extra firm tofu*
  • 2 tablespoons canola oil, divided
  • 4 shallots, thinly sliced
  • 3 large cloves garlic, minced
  • 1 red bell pepper, sliced into strips
  • 2 carrots, sliced into matchsticks
  • 1 cup spinach, packed
  • 4 stalks green onion, cut into 8 centimeter pieces
  • 1-1/2 cups bean sprouts, rinsed
  • 1/2 cup Vegan Pad Thai Sauce, see recipe below

Garnish:

  • Lime wedges
  • Chopped peanuts
  • Cilantro

Vegan pad thai sauce:

  • 3 tablespoons tamarind paste
  • 3 tablespoons soya sauce
  • 2 tablespoons coconut sugar
  • 2 teaspoons Sriracha

Directions

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
  2. Carefully slice the spaghetti squash in half, horizontally, scoop and discard seeds. Place the top and bottom half of the squash on one baking sheet. Bake squash for 30 minutes.
  3. Cut tofu into one centimeter cubes. Spread tofu onto the second baking sheet. Drizzle with oil and season with salt and pepper. Bake for 15 minutes, or until golden brown.
  4. Heat a large sauté pan over high heat.  Add 1 tablespoon of oil and add shallots and cook for three minutes, stirring regularly. Add carrots, red peppers, baked tofu and garlic. Cook for another two to three minutes until tender. Add spinach and green onion and cook for one to two minutes, until the spinach begins to wilt. Pour two tablespoons of pad thai sauce into the pan and toss to coat. Scoop everything out of pan and set aside. 
  5. Use a fork to gently scoop the squash out of the skin. Reheat wok over high heat and add one tablespoon oil. Add half the squash "noodles" to the pan and cook for one minute, before adding the remaining noodles. Pour three tablespoons of pad thai sauce on the noodles. Stir to coat. Then add cooked veggies, bean sprouts, and remaining pad thai sauce. Toss to mix well. Garnish with peanuts, cilantro and lime wedges.

Vegan pad thai sauce:

  1. In a bowl, stir tamarind paste, tamari, coconut sugar and Sriracha together until smooth. Store in the fridge until ready to use.

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