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Pad Thai with spaghetti squash for a Meatless Monday twist

Pad Thai with spaghetti squash for a Meatless Monday twist

There's absolutely nothing wrong with rice noodles in pad Thai -- we love them -- but sometimes you want something a little bit different. Spaghetti squash definitely fits that bill, and also hooks you up with an extra serving of vegetables. You can't lose!

See also: - Middle Eastern quinoa salad for a refreshing lunch on Meatless Monday - Thai-style green curry for dinner on Meatless Monday

Pad Thai with spaghetti squash for a Meatless Monday twist

You will need: 1 16-ounce package firm tofu 2 medium spaghetti squash 1 1/4 cup sugar 1 1/2 cup peanuts 2 tablespoons tamarind paste 1 teaspoon garlic powder 2 teaspoons chili powder 2 teaspoons salt 7 cloves garlic 1/2 bunch cilantro 2 tablespoons distilled vinegar 1/4 cup peanut butter 10 green onions 1 package bean sprouts 1 tomato Coconut oil or other oil to cook with Lime, peanuts and cilantro leaves to garnish

Preheat your oven to 375 degrees F.

1. Stab the squash several times with a sharp knife. Bake on a rack in the oven for about an hour, turning once. You'll want to start this step early so that the squash is ready when everything else is -- and factor in some time to let it cool down before you scrape it.

Pad Thai with spaghetti squash for a Meatless Monday twist

2. Drain the tofu and cut it into triangles.

Pad Thai with spaghetti squash for a Meatless Monday twist

Line a plate with paper towels, arrange the tofu on the plate, line with more paper towels and place something heavy on top to help press the moisture out of the tofu. Heat a large skillet with some oil -- coconut works well.

 

Pad Thai with spaghetti squash for a Meatless Monday twist

3. Grind the peanuts super-fine in a food processor or blender and whisk together in a large bowl with the sugar.

Pad Thai with spaghetti squash for a Meatless Monday twist

Add the tamarind paste, salt, garlic powder and chili powder.

Pad Thai with spaghetti squash for a Meatless Monday twist

Add 2 1/2 to 3 cups of water; press the garlic into the mixture and add the vinegar and peanut butter. Stir until blended.

Pad Thai with spaghetti squash for a Meatless Monday twist

Tear the cilantro leaves into the sauce.

Pad Thai with spaghetti squash for a Meatless Monday twist

Mix everything together.

 

Pad Thai with spaghetti squash for a Meatless Monday twist

4. Fry the tofu in the oil.

Pad Thai with spaghetti squash for a Meatless Monday twist

Flip when one side is golden.

Pad Thai with spaghetti squash for a Meatless Monday twist

Drain on a plate lined with paper towels.

Pad Thai with spaghetti squash for a Meatless Monday twist

5. Heat some more oil in a large, deep pot over medium heat.

Pad Thai with spaghetti squash for a Meatless Monday twist

Chop the tomato and add it.

 

Pad Thai with spaghetti squash for a Meatless Monday twist

Add the bean sprouts.

Pad Thai with spaghetti squash for a Meatless Monday twist

Cut the onion into inch-long pieces and add.

Pad Thai with spaghetti squash for a Meatless Monday twist

Cook the veggies for four to five minutes, stirring regularly.

Pad Thai with spaghetti squash for a Meatless Monday twist

6. Add the sauce. Cook for fifteen minutes, letting it thicken.

Pad Thai with spaghetti squash for a Meatless Monday twist

7. Remove the seeds from the squash and scrape out the stringy flesh.

 

Pad Thai with spaghetti squash for a Meatless Monday twist

Add the squash to the sauce mixture while it's got about ten minutes left to cook.

Pad Thai with spaghetti squash for a Meatless Monday twist

Mix together thoroughly to make sure you coat as much as you can with sauce.

Pad Thai with spaghetti squash for a Meatless Monday twist

When the sauce has about five minutes left to cook, add the tofu.

Pad Thai with spaghetti squash for a Meatless Monday twist

Serve with more peanuts and cilantro leaves on top -- lime wedges are good, too.



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