Veggie pad thai with spaghetti squash

A grain, sugar, and peanut free twist on classic pad thai--all of the flavor, none of the drawbacks. 


1 large spaghetti squash
1/2 C sesame oil plus some for cooking the eggs
4 large shallots, sliced thin
1 bunch green onions, white and green parts, chopped
~1 lb shiitakes, finely chopped
4 cloves garlic, minced
1 bag bean sprouts
4-6 eggs
2 C chopped soaked cashews
1/2 C cilantro, chopped

1/2 C soy sauce, Braggs, or coconut aminos
2 T sriracha
2 t tamarind paste
2 T honey


The morning before you plan to make this, place cashews in water with a bit of salt and let them soak until dinner time. Drain, rinse, and use. 

Preheat oven to 400. Cut spaghetti squash in half, place cut-side down in a deep baking dish, fill with 1 inch of water, and bake for half an hour to 45 minutes, or until the skin has some give to it when you poke it. 

Meanwhile, whisk the eggs in a bowl, then scramble in sesame oil and set aside.

Mix the sauce ingredients in a bowl and whisk to incorporate. Set aside.

Remove the spaghetti squash from the oven and use a fork to gently scrape it from the sides so that it turns into long "noodles". Set aside still in the shell.

Heat sesame oil in a wok or deep cast iron (at least 6 inches deep). When the oil is hot but not smoking (it should sizzle if you flick water into it), add the shallots and cook, stirring, until soft, about 3 minutes. Add the shiitakes, green onions, bean sprouts, and garlic, and cook, stirring, until soft and fragrant, about a minute. Add the spaghetti squash and the sauce and stir to incorporate. Remove from heat, add eggs, cilantro, and cashews, stir, and serve.