Spaghetti squash is insanely fun to eat, no matter your age. Scraping the flesh to create long noodle-like threads is like raking a little garden, but way more satisfying and delicious. Not only is spaghetti squash a fun food, it is loaded with potassium, vitamins C and A and other antioxidants. Adding to the appeal, it is low in calories—about forty calories in one cup cooked—as well as fat, sodium and carbohydrates. This tasty alternative to pasta is also high in fibre to keep you feeling full longer.

Instead of topping the squash with a typical tomato sauce, the sweet, sour, tangy flavours of pad Thai—predominantly from tamarind—heighten this dish in a new and unexpected way. capping it off with crisp bean sprouts, peanuts and cilantro make it as delectable as the restaurant version we love so much. 

MAKE THE PAD THAI SAUCE

1. Heat the canola oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until tender, 2 to 3 minutes. Add the pineapple, ginger and honey and cook, stirring occasionally, until caramelized, about 5 minutes. Transfer the mixture to a blender.

2. Add the tamarind date paste, soy sauce, Sriracha sauce and fish sauce and blend until well mixed. Strain the sauce through a fine-mesh sieve into a small bowl and set aside. 

COOK THE SPAGHETTI SQUASH AND TOFU

3. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

4. Carefully cut the spaghetti squash in half lengthwise and scoop out and discard the seeds. Place the squash cut side up on a prepared baking sheet. Season with salt and pepper, cover with foil and roast until tender, 35 to 40 minutes.

5. Meanwhile, spread the tofu on the second prepared baking sheet. Drizzle with 2 tablespoons of the canola oil and season with salt and pepper. Roast until golden brown, about 15 minutes.

6. Heat a large skillet over high heat. Add the remaining 1 tablespoon canola oil, shallots and garlic and cook, stirring frequently, until softened, about 3 minutes. Add the carrots, bell pepper and baked tofu. Cook until the vegetables are tender, another 2 to 3 minutes. Add the spinach and green onions and cook until the spinach begins to wilt, 1 to 2 minutes. Pour 2 tablespoons of the pad Thai sauce into the pan and toss to coat.

7. Using a fork, carefully scoop the squash out of the skin, reserving the shells. Add half of the squash noodles to the pan, toss, and cook for 1 minute. Stir in the remaining noodles and pad Thai sauce. Add the bean sprouts and toss together.

8. To serve, spoon the squash filling into the squash shells and arrange on a serving platter. Garnish with peanuts, cilantro and lime wedges. 

SERVES 4 TO 6

Pad Thai Sauce

2 tablespoons canola oil

2 tablespoons finely diced shallots

½ cup diced pineapple

2 tablespoons finely diced peeled fresh ginger

2 tablespoons honey

3 tablespoons Tamarind Date Paste (page 234)

2 tablespoons soy sauce

2 teaspoons Sriracha sauce

1 teaspoon fish sauce 

Spaghetti Squash and Tofu

1 spaghetti squash

Kosher salt and freshly ground black pepper

1 package (12 ounces/350 g) extra-firm tofu, drained and diced

3 tablespoons canola oil, divided

4 shallots, thinly sliced

3 large cloves garlic, minced

2 carrots, peeled and cut into matchsticks

1 red bell pepper, thinly sliced

2 cups packed baby spinach

4 green onions, thinly sliced on the diagonal

1 cup bean sprouts 

Garnishes

Chopped unsalted peanuts

Fresh cilantro leaves

Lime wedges