Spaghetti Squash Pad Thai

adapted from The Clothes Make the Girl


For the sauce:

  • 2 tablespoons lime juice
  • 1 clove garlic minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos or soy sauce
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunflower seed butter or almond butter
  • 1/4 cup coconut milk

To make the Pad Thai:

  • 2 large eggs
  • 2 teaspoons coconut aminos or soy sauce
  • 2 teaspoons coconut oil divided
  • 1/2 pound ground turkey or any meat, really
  • 1/2 medium onion thinly sliced
  • 1 cup snap peas thinly sliced lengthwise
  • 2 cups cooked spaghetti squash


To make the sauce:

  1. Combine all sauce ingredients in a blender or food processor. Blend until smooth. Set aside.

To make the Pad Thai:

  1. Whisk the eggs with the coconut aminos (or soy sauce).
  2. Heat 1 teaspoon of coconut oil over medium heat in a medium-sized pan until melted. Add egg mixture and scramble until cooked through. Set aside.
  3. In a separate large pan, heat remaining teaspoon of coconut oil over medium heat. Add turkey and cook, breaking up, until no pink remained. Drain if necessary. Add onion and snap peas and stir until vegetables have softened, about 2 minutes.
  4. Stir in spaghetti squash and sauce. Stir to coat everything with the sauce. Heat until everything is hot.
  5. Garnish with raw, sliced snap peas, green onions, and cashews or almonds.