Spaghetti Squash Stir-Fry

with Vegetables, Eggs & Tamarind-Peanut Sauce

30 MIN

2 Servings

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From the Test Kitchen

This dish features spaghetti squash—a special variety whose flesh transforms into delicately sweet, spaghetti-like strands when cooked—perfectly suited for a savory stir-fry inspired by the rich flavors and ingredients of Pad Thai.
12 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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Vegetarian Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 Spaghetti Squash
2 cloves Garlic
6 oz Carrots
10 oz Baby Bok Choy
2 Scallions
2 tsps Tamarind Paste
1 Tbsp Soy Sauce
1 Tbsp Sambal Oelek
1 Tbsp Smooth Peanut Butter Spread
3 Tbsps Roasted Peanuts
4 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & cook the spaghetti squash

Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

MICROWAVE: Working in two batches, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 8 to 10 minutes, or until the flesh easily pulls away from the skin.

OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 35 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

2 Prepare the remaining ingredients & make the sauce

Meanwhile, cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Crack the eggs into a bowl. Season with salt and pepper; beat until smooth. In a separate bowl, whisk together the peanut butter spread, soy sauce, honey (kneading the packet before opening), tamarind paste, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaves, chopped garlic, and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, stirring the eggs constantly, 1 to 2 minutes, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Turn off the heat.

4 Separate the squash into strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.

5 Finish & serve your dish

Add the squash strands and sauce to the pan of cooked vegetables and eggs. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs