Easy Vegan Spaghetti Squash Pad Thai

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Average Rating: 4.5 | Rated By: 3 users

Here is another wonderful grain-free vegan recipe. This Vegan Spaghetti Squash Pad Thai is packed with veggies cooked in a delicious sweet and sour sauce. Adding chopped cashews as a topping is pure magic. This gluten-free recipe is low cal and low fat. For best way to cook Spaghetti Squash click here ->

Ingredients

  • 1 medium spaghetti squash
  • 1/2 cup GF mushroom stock (see recipe on our website) you can also use GF vegetable stock
  • 3 Tbsp. GF tamari sauce
  • 3 Tbsp. Rice vinegar
  • 3 Tbsp. Agave nectar for paleo use honey
  • 1 Tbsp. Fresh minced ginger (about 1-inch)
  • 1 Tbsp. Fresh lime juice
  • 2 tsp. Arrowroot or tapioca starch/flour
  • 1/4 tsp. GF ground white pepper
  • 1/4 tsp. Pure sea salt or to taste
  • 2 Tbsp. Coconut oil
  • 4 garlic cloves, finely chopped
  • 2 cups sliced mushrooms
  • 1 red or yellow bell pepper, halved and sliced
  • 1 medium-size zucchini, halved and diced
  • 1/2 cup sliced green (spring) onions
  • 1 fresh red or green chilli pepper, sliced (optional)
  • 8 oz. (3 cups) bean sprouts
  • 1/2 cup fresh chopped cilantro, plus some for topping
  • 1/2 cup chopped cashews
  • Instructions

  • Cook spaghetti squash and remove strands. Set aside (see link below how to cook spaghetti squash)
  • Combine mushroom stock, tamari sauce, rice vinegar, agave, ginger, lime juice, arrowroot/tapioca, white pepper, and salt. Set aside
  • Heat a large wok or non-stick frying pan over medium-low heat. Add coconut oil, then garlic and cook for 1 minute
  • Increase heat to medium-high and add mushrooms, bell pepper, zucchini and green onions. Stir-fry for 5 minutes
  • Add prepared sauce and bring to boil. Cook until the sauce slightly thickens, about a minute
  • Add cooked spaghetti squash, bean sprouts and cilantro. Cook just until heated through
  • Serve immediately topped with chopped cashews and fresh cilantro
  • Note: you can cook the spaghetti squash a day in advance and prep the veggies


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