Spaghetti Squash Pad Thai

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
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Spaghetti Squash Pad Thai is a delightful twist on the classic Thai favorite, swapping out traditional noodles for healthy spaghetti squash strands. This recipe brings together the vibrant flavors of Pad Thai with a nutritious, low-carb alternative, making it perfect for a weeknight dinner that's both satisfying and guilt-free.

Ingredients for Spaghetti Squash Pad Thai

The star of our dish, spaghetti squash, provides a light, noodle-like texture without the carbs of traditional pasta. A couple of tablespoons of olive oil help roast the squash to tender perfection. Garlic and red bell pepper bring aromatic and sweet notes to the dish, while eggs add a bit of protein and richness. Bean sprouts contribute a fresh crunch, complemented by the nutty flavor and texture of roasted peanuts. Green onions and fresh cilantro add a burst of freshness and color. The sauce, a blend of soy sauce, fish sauce, lime juice, brown sugar, and optional sriracha, ties all the ingredients together with that signature Pad Thai flavor. For a finishing touch, a sprinkle of crushed peanuts and a squeeze from lime wedges ensure every bite is packed with flavor.

Tips & Tricks

  • Roast the squash cut-side down to trap steam and cook evenly.
  • Gently whisk eggs before adding them to the skillet for a fluffier texture.
  • Customize the heat level by adjusting the sriracha to your preference.
  • Use a fork to shred spaghetti squash for the best noodle-like texture.

Serving Suggestions

This dish pairs beautifully with a fresh cucumber salad or a light Asian slaw. For a heartier meal, consider adding grilled shrimp or chicken on top. A cooling Thai iced tea makes a refreshing companion to the spicy flavors.

Frequently Asked Questions

Can I use a different type of squash?
Spaghetti squash is unique for its noodle-like strands, but you could try zucchini noodles as a substitute.
Is there a vegetarian version?
Omit the fish sauce and use a vegetarian alternative or extra soy sauce instead.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Spaghetti Squash Pad Thai Recipe Walkthrough

First, preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil. Season with a bit of salt and pepper for extra flavor. Place the squash halves cut-side down on a baking sheet and roast them for about 40 minutes. You’ll know they’re ready when the flesh is tender and shreds easily with a fork.

While the squash is in the oven, let’s get the sauce ready. In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, and sriracha if you like a bit of heat.

Next, grab a large skillet and heat a tablespoon of olive oil over medium heat. Toss in the minced garlic and sliced red bell pepper, sautéing for about 3-4 minutes until the pepper softens slightly. Push these veggies to one side of the skillet and pour in the lightly beaten eggs. Scramble them until they’re just cooked through.

When your squash is done roasting, use a fork to pull the flesh into noodle-like strands. Add these strands to your skillet, followed by the Pad Thai sauce. Toss everything together so the squash is well coated. Stir in the bean sprouts, roasted peanuts, and half of the green onions, cooking for another 2-3 minutes until everything is heated through.

To finish, garnish with the remaining green onions, fresh cilantro, and a sprinkle of crushed peanuts. Serve it up with lime wedges on the side for an extra citrusy kick!

Why You'll Love This Recipe

  • A healthier, low-carb spin on a beloved classic.
  • Quick and easy to prepare, perfect for busy weeknights.
  • Full of flavor with a zesty homemade Pad Thai sauce.
  • Customizable for various dietary needs and preferences.

Ingredients

1 medium spaghetti squash
2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, thinly sliced
2 large eggs, lightly beaten
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
3 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon sriracha (optional)
1/4 cup crushed peanuts for garnish
Lime wedges for serving

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the inside with olive oil. Season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and can be easily shredded with a fork.
3. While the squash is roasting, prepare the Pad Thai sauce by whisking together soy sauce, fish sauce, lime juice, brown sugar, and sriracha in a small bowl.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sliced red bell pepper, sauté for 3-4 minutes until the pepper is just tender.
5. Push the vegetables to one side of the skillet, pour in the eggs, and scramble until just cooked through.
6. Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.
7. Add the spaghetti squash strands to the skillet, followed by the Pad Thai sauce. Toss everything together to coat.
8. Stir in bean sprouts, roasted peanuts, and half of the sliced green onions, and continue to cook for another 2-3 minutes until heated through.
9. Garnish with remaining green onions, fresh cilantro, and crushed peanuts. Serve with lime wedges on the side.

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