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Spaghetti Squash and Pork "Pad Thai"


4 servings

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  • 1 spaghetti squash
  • 1 T veg oil
  • 4 oz. Brussels sprouts, trimmed and sliced thinly
  • 12 oz. cooked pork loin sliced into matchstick-sized pieces
  • 2 C baby spinach
  • 1 packet Taste of Thai Pad Thai Sauce
  • s & p
  • 4 scallions, sliced thinly



Step 1

Heat oven to 400 degrees.
Pierce squash all over with a fork and roast until tender, about 1 hour. Halve lengthwise, remove seeds and rake with a fork from top to bottom to create 4 C of long strands.

Heat oil in large nonstick skillet over medium-high heat. Add squash and sprouts; cook, stirring occasionally, until squash is browned, 8 to 10 minutes. Transfer to a lafrge bowl.

Add pork, spinach and pad thai sauce to skillet; cook till pork is heatged through, about 3 minutes. Toss with veg mixture and season with s&p; Garnish with scallions.

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