spaghettisquash

03.24.19

Spaghetti Squash Pad Thai

Posted on by Lexi , Views: 331171
Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It’s so flavorful, full of veggies and a nice mix of textures! It’s a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.

Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

Want to make this vegetarian? We used chicken and shrimp in this recipe, but feel free to add in some extra veggies and omit the meat / seafood to make it vegetarian. If you tolerate soy, you can also add in tofu here.

Spaghetti Squash Pad Thai

How to Roast Spaghetti Squash

  1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
  2. Cut spaghetti squash in half, lengthwise.
  3. Scoop out seeds.
  4. Brush inside with oil.
  5. Place facedown on baking sheet and adding water to the baking sheet.
  6. Bake for 45-50 minutes, or until you can pierce with a fork.
  7. Simply scrape out “spaghetti” with a fork and Enjoy!

How to Cook Spaghetti Squash in the Instant Pot

  1. Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
  2. Add 1 cup of water to the Instant Pot.
  3. Stack the spaghetti squash on top of each other (cut-side up).
  4. Close the lid and make sure the knob is turned to sealing.
  5. Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
  6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
  7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

Spaghetti Squash Pad Thai

Want more spaghetti squash recipes? Try these hits:

If you like this healthier take-out recipe, check out these others:

Spaghetti Squash Pad Thai

Print shopping list
Prep Time 15 min Cook Time 30 min Total Time 0:45 Serves 2

Ingredients

Sauce

Directions

  1. Preheat oven to 350°F.
  2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
  3. In a small bowl, mix sauce ingredients and set aside.
  4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
  5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
  6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
  7. Taste and adjust spices as needed.
  8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

Recipe Notes

  • If you like more of a saucy Pad Thai, taste and add more sauce as desired
  • Updated March, 2017
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
06.25.13

Spaghetti Squash Primavera [VIDEO]

Posted on by Lexi , Views: 140468
Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

 Spaghetti Squash Primavera

I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

 

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

 

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

Watch the video:


Spaghetti Squash Primavera [VIDEO]

Print shopping list
Prep Time 00:10 Cook Time 00:20 Total Time 0:30 Yields 4

Ingredients

  • 1 Spaghetti Squash
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 onion, minced
  • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
  • 1 cup grape tomatoes, quartered
  • 4 asparagus, sliced thinly
  • 1 head broccoli, sliced into bite-sized florets
  • 1/4 teaspoon ground garlic powder
  • 1/2 teaspoon red pepper flakes, more to taste
  • Freshly ground pepper, more to tase
  • Fine sea salt, more to taste
  • 2 handfuls fresh organic spinach
  • 1 lb. organic boneless chicken breast, cooked as desired*
  • 10 shrimp, cooked**
  • Optional: 2 tablespoons parmesan cheese

Directions

  1. Preheat oven to 375 °F.
  2. Roast spaghetti squash.
  3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
  4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
  5. Add in spaghetti squash and cook for 1-2 minutes.
  6. Toss in spinach and cook just until the spinach begins to wilt.
  7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

Recipe Notes

  • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
  • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
  • Recipe updated March, 2017.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

06.13.13

Spaghetti Squash Boats with Homemade Meat Sauce

Posted on by Lexi , Views: 41834

Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.


Spaghetti Squash Boats with Homemade Meat Sauce

 

Spaghetti Squash Boats with Homemade Meat SauceSpaghetti Squash Boats with Homemade Meat Sauce

 

Spaghetti Squash Boats with Homemade Meat Sauce

Print shopping list
Prep Time 00:05 Cook Time 00:45 Total Time 0:50 Yields 4

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 3 large organic carrot stalks, minced
  • 1 pound organic grass-fed beef (or ground turkey)
  • 1 15 oz. can organic tomato sauce
  • 1 15 oz. can organic diced tomatoes
  • 1 tablespoon Mrs. Dash Italian seasoning
  • 1 teaspoon red pepper flakes (more or less, to taste)
  • 1 teaspoon Himalayan sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon fresh basil, more for garnish
  • Optional: Serve with fresh parmesan
  • Optional: Garnish with fresh Basil

Directions

  1. Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
  2. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray. Roast for 30 minutes, or until fork tender.
  3. In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
  4. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
  5. Add meat to saucepan and let cook until brown and no pink remains.
  6. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
  7. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
  8. Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using.
  9. Serve hot.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!



06.04.13

Seafood Primavera

Posted on by Lexi , Views: 26000
Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
Seafood Primavera | Lexi's Clean Kitchen
I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

Seafood Primavera | Lexi's Clean Kitchen

 

Seafood Primavera

Print shopping list
Prep Time 10 minutes Cook Time 50 minutes Total Time 1:00 Serves 4

Ingredients

  • 1 spaghetti squash
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 white onion, diced
  • 2 handfuls fresh organic spinach
  • 2 cups broccoli florets
  • 2 garlic cloves, crushed
  • 1 cup mushrooms, sliced thin
  • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
  • 1/3 cup dry white wine
  • 1 lemon, juiced, more to taste
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (more to taste)
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon ground pepper, more to taste

Directions

Preheat the oven to 375 °F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
Line baking sheet with parchment paper.
Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
Serve warm!

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
05.25.13

Spaghetti Squash Italian-Style Casserole [VIDEO]

Posted on by Lexi , Views: 180274
Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

This Spaghetti Squash Italian-Style Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! Craving Italian food? This spaghetti squash dinner filled with sautéed spinach and chicken is your answer.

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

How to Make A Spaghetti Squash Casserole

This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

How to Roast Spaghetti Squash

  1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
  2. Cut spaghetti squash in half, lengthwise.
  3. Scoop out seeds.
  4. Brush inside with oil.
  5. Place facedown on baking sheet and adding water to the baking sheet.
  6. Bake for 45-50 minutes, or until you can pierce with a fork.
  7. Simply scrape out “spaghetti” with a fork and Enjoy!

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling! This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

Other Spaghetti Squash Recipes:

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Watch the video:

Italian-Style Spaghetti Squash Bake

Print shopping list
Prep Time 5 minutes Cook Time 50 minutes Total Time 0:55 Serves 4

Ingredients

    Spaghetti Squash

    Other Ingredients

    Directions

    1. Preheat the oven to 375 °F.
    2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
    3. Line baking sheet with parchment paper.
    4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
    5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
    6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
    7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
    8. Transfer entire mixture to a baking dish.
    9. Sprinkle with fresh parmesan and red pepper flakes
    10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
    11. Serve warm!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!