Spaghetti Squash Pad Thai

Light, delicious, and packed with flavour, this Spaghetti Squash Pad Thai is a healthy twist on the classic dish! Whether you add prawns or tofu, it’s high in protein, fibre, and perfect for a balanced meal.

Ingredients:

• 1 medium spaghetti squash, roasted

• 200g prawns (or tofu)

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1/4 cup peanuts, crushed

• 1/4 cup spring onions, sliced

• 1 tbsp tamari

• 1 tbsp lime juice

• 1 tsp sesame oil

• 1 tbsp fresh coriander, chopped (optional)

• Salt and pepper, to taste

Method:

1. Preheat your oven to 200°C (400°F). Slice the spaghetti squash in half, remove seeds, and roast cut-side down for 40 minutes until tender. Once cooked, scrape out the strands with a fork.

2. Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.

3. Toss in prawns or tofu, cooking until prawns are pink or tofu is golden brown.

4. Add the spaghetti squash, tamari, and lime juice, and stir to combine.

5. Top with crushed peanuts, spring onions, and fresh coriander. Drizzle with sesame oil for extra flavour.

6. Season with salt and pepper, serve warm, and enjoy!

A perfect meal for blood sugar balance and hormone health.

Sign up for my weekly Health Bites for more easy, balanced recipes—link below.

Macros per serving (serves 2):

• Calories: 280

• Protein: 20g

• Carbs: 18g

• Fat: 16g