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Spaghetti Squash Pad Thai

Satisfying Spaghetti Squash Pad Thai You’ll Crave Every Bite

A healthy twist on classic Pad Thai, this Spaghetti Squash Pad Thai is a guilt-free, flavorful alternative packed with nutrients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Roast until tender for the best flavor.
For the Protein
  • 1 cup Chicken Grill or sauté until cooked through.
  • 1 cup Shrimp Ensure it's fresh for optimal flavor.
  • 1 cup Tofu Press to remove excess moisture before cooking.
  • 1 cup Tempeh Can be marinated for extra taste.
For the Vegetables
  • 1 cup Bell Peppers Any variety can be used for different flavors.
  • 1 cup Carrots Julienne or slice thin for quick cooking.
  • 1 cup Snap Peas For extra nutrients and texture.
  • 1 cup Bean Sprouts For extra nutrients and texture.
For the Sauce
  • 2 tablespoons Peanut Butter Substitute with tahini for a nut-free version.
  • 3 tablespoons Soy Sauce Opt for tamari if you need a gluten-free option.
  • 2 tablespoons Lime Juice Fresh juice gives the best results.
For the Kick
  • 1 teaspoon Chili Flakes Adjust the amount to match your spice tolerance.

Equipment

  • Oven
  • Skillet
  • baking sheet
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Lightly sprinkle the flesh with salt and roast cut-side down for about 30-40 minutes until tender.
  2. Heat a tablespoon of oil in a large skillet over medium heat. Add your chosen protein (chicken, shrimp, tofu, or tempeh) and cook for 5-7 minutes until fully cooked.
  3. Toss in the chopped bell peppers and carrots. Stir-fry for about 3-4 minutes until tender but still crisp.
  4. Reduce heat to low and mix in peanut butter, soy sauce, and lime juice. Stir until combined and the sauce is warm.
  5. Scrape roasted spaghetti squash into strands using a fork and add to skillet with protein and veggies. Toss together and warm through for another minute.
  6. Serve hot, garnished with lime wedges and preferred toppings like chopped peanuts or fresh herbs.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 2000IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4-5 days. For longer storage, freeze portions separately to avoid sogginess.

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