Go Back
–+ servings
Spaghetti Squash Pad Thai

Delicious Spaghetti Squash Pad Thai You’ll Love to Customize

A healthy, low-carb twist on a classic, this Spaghetti Squash Pad Thai is customizable and quick to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 Spaghetti Squash This serves as the noodle alternative
For the Protein
  • 1 cup Chicken, Shrimp, Tofu or Tempeh Choose your favorite for added heartiness
For the Vegetables
  • 1 cup Bell Peppers Add a vibrant crunch
  • 1 cup Carrots Thinly sliced
  • 2 Scallions Chopped for a mild onion flavor
For the Crunch
  • 1/2 cup Peanuts or Cashews Essential for that authentic Pad Thai flavor
For the Sauce
  • 2 tablespoons Tamarind Traditional flavor base
  • 2 tablespoons Soy Sauce Adjust amounts depending on taste preferences
  • 1 tablespoon Lime Juice Freshly squeezed
  • 1 tablespoon Brown Sugar Adjust to taste
For the Eggs (optional)
  • 2 Eggs Add richness

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Sprinkle salt inside and roast cut-side down for 30–40 minutes.
  2. After cooling, use a fork to scrape out the spaghetti strands and set aside.
  3. In a skillet, heat oil and cook your chosen protein for 5–7 minutes until golden.
  4. Add sliced bell peppers, carrots, and scallions to the same skillet and stir-fry for 3–4 minutes.
  5. Return spaghetti squash and protein to the skillet. Add tamarind, lime juice, and brown sugar, cooking for another 2–3 minutes.
  6. If using eggs, scramble them on one side of the skillet, then mix with the rest.
  7. Serve topped with peanuts or cashews, garnished with lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

Consider mixing seasonal vegetables for additional flavors. Store leftovers in an airtight container for up to 4-5 days.

Tried this recipe?

Let us know how it was!