Vibrant arranged squash strands, tofu and seasonal veggies are peeking through a scattering of herbaceous cilantro and mint with spicy chili pepper accents. The dish is illuminated by soft lamplight, highlighting the tantalizing freshness and warmth it brings.

Autumn Harvest Spaghetti Squash Larb

Name: Autumn Harvest Spaghetti Squash Larb
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Cuisine: Thai Fusion
Ingredients: 1 medium-sized spaghetti squash, 1 halved and seeded; tofu, 1 cup crumbled; mixed seasonal garden vegetables (Red bell peppers, zucchini etc.), 2 cups diced; garlic, 4 cloves minced; ginger, 1 thumb-sized piece minced; red Thai chili peppers, 2 sliced; lime, 1 juiced; fresh mint leaves, 1 handful roughly chopped; fresh cilantro leaves, 1 handful roughly chopped; light soy sauce (use Tamari for gluten-free option), 2 tablespoons; olive oil, 2 tablespoons; salt, to taste

Category Main Course

Prep 15 minutes

Cook 60 minutes

Style Thai Fusion

Technique Roasting

Diet Friendly Low-Carb

Daily Recipe: October 10, 2024

This innovative low-carb take on traditional Thai Larb salad is both bright and warming. Tofu sautéed with fall garden vegetables, aromatics, lime, and Thai chili peppers form the bed of flavors, while roasted spaghetti squash strands replace rice or noodles. Mint and cilantro add an herbaceous finish that's both surprising and delightful!

Ingredients (for 2)

1 medium-sized spaghetti squash - 1 - halved and seeded
Tofu - 1 cup - crumbled
Mixed seasonal garden vegetables (red bell peppers, zucchini etc.) - 2 cups - diced
Garlic - 4 cloves - minced
Ginger - 1 thumb-sized piece - minced
Red thai chili peppers - 2 - sliced
Lime - 1 - juiced
Fresh mint leaves - 1 handful - roughly chopped
Fresh cilantro leaves - 1 handful - roughly chopped
Light soy sauce (use tamari for gluten-free option) - 2 tablespoons
Olive oil - 2 tablespoons
Salt - to taste

Preparation

Step 1 - 🔥🌡🆙

Preheat your oven to 375°F.
Step 2 - 🥄🍈🧂

Drizzle one tablespoon of olive oil over the halved spaghetti squash and season with salt. Place them cut-side down on a baking sheet.
Step 3 - 🔥🍈🕐

Roast the spaghetti squash in the preheated oven for 40-45 minutes until tender. Allow it to cool, then use a fork to scrape out the strands from the skin. Set aside.
Step 4 - 🍳🧄🌶🥢

In a sauté pan, heat one tablespoon of olive oil. Add minced garlic, ginger, Thai chili and stir until fragrant. Add crumbled tofu to the pan and sauté until it turns golden.
Step 5 - 🥦🥕🍳🍋

Add the diced vegetables into the pan and sauté until they soften. Mix in the soy sauce and lime juice, then remove from heat.
Step 6 - 🍝🥗🌱🌶

Divide the scraped strands of spaghetti squash onto two plates. Top each with the tofu and veggie mixture. Garnish with mint, cilantro leaves and an extra squeeze of lime. For more heat, sprinkle with sliced Thai chilis.

Additional

Despite its look, spaghetti squash is not a pasta! It's a low-carb, high-fiber winter vegetable that tastes delicious. Let kids have fun scraping the strands of cooked spaghetti squash out of its shell. This dish is completely customizable. Feel free to use any fall vegetables you have on hand. Also, adjust the heat level by controlling the number of Thai chilis used.