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Spaghetti Squash Pad Thai

A flavorful and healthy twist on traditional Pad Thai using spaghetti squash instead of noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 1 medium spaghetti squash
  • 1 cup bell peppers, sliced
  • 1 cup carrots, julienned
  • 1 cup bean sprouts
  • 3 green onions, chopped
Sauce and Flavoring
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce (optional)
Additional Ingredients
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • Chopped peanuts and lime wedges for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place cut-side down on a baking sheet and roast for 25-30 minutes or until tender.
Cooking
  1. While the squash is roasting, heat oil in a large skillet over medium heat.
  2. Add garlic and sauté for 1 minute.
  3. Add bell peppers and carrots, cooking for 3-4 minutes until softened.
  4. Push the veggies to the side of the skillet, add the eggs, and scramble them until fully cooked.
  5. Once the spaghetti squash is ready, scrape out the strands and add them to the skillet along with the bean sprouts and green onions.
  6. In a small bowl, mix together soy sauce, peanut butter, lime juice, and fish sauce (if using).
  7. Pour the sauce over the mixture in the skillet and toss to combine.
  8. Cook for an additional 1-2 minutes, allowing everything to heat through.
Serving
  1. Serve hot, garnished with chopped peanuts and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in microwave or skillet on low heat. For variations, add proteins like shrimp, chicken, or tofu.