Spaghetti Squash Pad Thai recipe is a creative and healthy take on the traditional Thai dish, Pad Thai. Instead of using rice noodles, this recipe uses spaghetti squash, which is a nutritious and low-carb alternative. The result is a flavorful, satisfying dish that’s packed with vegetables and protein, perfect for anyone looking to enjoy a classic dish with a healthy twist.

Table of Contents

Spaghetti Squash Pad Thai Recipe Ingredients:

For the Spaghetti Squash:

1 large spaghetti squash
1 tablespoon olive oil
Salt and pepper to taste

For the Pad Thai Sauce:

1/4 cup soy sauce or tamari (for gluten-free)
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons peanut butter
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sriracha (optional, for heat)

For the Pad Thai:

2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
1 bell pepper, julienned
2 carrots, julienned
1 cup bean sprouts
2 eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup chopped peanuts
Fresh cilantro, for garnish
Lime wedges, for serving

Spaghetti Squash Pad Thai Recipe Equipment:

Baking sheet
Fork
Knife
Mixing bowls
Whisk
Large skillet or wok
Spatula

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Detailed Instructions Spaghetti Squash Pad Thai Recipe:

1.Prepare the Spaghetti Squash:

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle with olive oil, and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet.
Roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
Once cooked, let it cool slightly, then use a fork to scrape out the strands of squash into a bowl.

2 Make the Pad Thai Sauce:

In a mixing bowl, whisk together soy sauce, fish sauce, lime juice, peanut butter, honey, rice vinegar, and sriracha until smooth. Set aside.

3.Prepare the Pad Thai:

Heat olive oil in a large skillet or wok over medium heat.
Add minced garlic and chopped onion, sauté until fragrant and onions are translucent.
Add bell pepper and carrots, cook for 3-4 minutes until tender.
Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked.
Add the spaghetti squash strands and bean sprouts to the skillet, pour the Pad Thai sauce over the mixture, and toss everything to combine.
Cook for an additional 2-3 minutes until everything is heated through and well-coated with the sauce.

4.Serve:

Serve the Spaghetti Squash Pad Thai hot, garnished with chopped green onions, peanuts, and fresh cilantro.
Add lime wedges on the side for squeezing over the top.

Serve with Spaghetti Squash Pad Thai:

Spaghetti Squash Pad Thai can be served on its own as a complete meal. For a more substantial meal, you can pair it with a simple side salad or steamed vegetables. A light cucumber salad or a bowl of miso soup would also complement the flavors nicely.

What Does Spaghetti Squash Pad Thai Taste Like?

This dish has a wonderful mix of flavors and textures. The spaghetti squash provides a slightly sweet and nutty flavor, while the Pad Thai sauce offers a perfect balance of savory, tangy, and slightly sweet notes. The vegetables add a nice crunch, and the scrambled eggs give a rich, creamy texture. The peanuts and fresh herbs on top bring additional layers of flavor and freshness.

How Healthy is This Recipe?

Spaghetti Squash Pad Thai is a healthy alternative to traditional Pad Thai. Here’s why:

Low in Carbs: Spaghetti squash is much lower in carbohydrates compared to rice noodles.
High in Fiber: It is rich in fiber, which aids in digestion.
Packed with Vegetables: This dish includes a variety of vegetables, providing essential vitamins and minerals.
Protein-Rich: The eggs and peanuts add protein, making it a well-rounded meal.e

Pro Tips for the Perfect Recipe

1.Even Roasting: Make sure to roast the spaghetti squash evenly to get perfect strands.
2.Pre-Mix Sauce: Having the Pad Thai sauce pre-mixed ensures even coating and flavor distribution.
3.Veggie Prep: Julienne vegetables for a better texture and even cooking.
4.Avoid Overcooking: Do not overcook the spaghetti squash; it should be tender but not mushy.

Spaghetti Squash Pad Thai Recipe Variations:

Chicken Pad Thai: Add cooked, shredded chicken for extra protein.
Vegetarian Pad Thai: Skip the fish sauce and add tofu for a vegetarian version.
Seafood Pad Thai: Include shrimp or prawns for a seafood twist.
Spicy Pad Thai: Increase the amount of sriracha or add chili flakes for a spicier dish.

Spaghetti Squash Pad Thai Recipe Conclusion:

Spaghetti Squash Pad Thai is a delicious and nutritious alternative to traditional Pad Thai. It’s packed with vegetables, protein, and a flavorful sauce, making it a satisfying meal for any occasion. Plus, it’s easy to customize with your favorite ingredients.

5 FAQs About Spaghetti Squash Pad Thai

1 Can I make Spaghetti Squash Pad Thai ahead of time?

Yes, you can prepare the spaghetti squash and the sauce ahead of time. Combine and heat just before serving.

2.Can I use other vegetables?

Absolutely! Feel free to add or substitute with vegetables like broccoli, snap peas, or zucchini.

3.Is Spaghetti Squash Pad Thai gluten-free?

Yes, if you use tamari instead of soy sauce, it is gluten-free.

4.How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving.

5.Can I freeze Spaghetti Squash Pad Thai?

Freezing is not recommended as the texture of the spaghetti squash can become mushy. It’s best enjoyed fresh or refrigerated.

Nutrition Facts

4 servings per container

Amount Per ServingCalories290
% Daily Value *
Total Fat 16g 25%
- Saturated Fat 3g 15%
Cholesterol 70mg 24%
Sodium 800mg 34%
Total Carbohydrate 28g 10%
- Dietary Fiber 7g 29%
- Sugars 12g
Protein 10g 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.