This vegetarian Spaghetti Squash “Pad Thai” recipe is loaded with veggies and tossed in a honey peanut sauce! Enjoy this healthy dish for a weeknight meal or dinner party and have the leftovers for lunch the next day. Please note that this recipe is inspired by the flavors of Pad Thai but is not an attempt to mimic or claim it as a traditional Pad Thai recipe.

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I don’t know about you but I’m pretty excited for squash season! There are just so many fun recipes I have planned. Once you really start thinking about it, there are endless ways to prepare squashes, especially spaghetti squash.

This type of squash changes the weeknight dinner game. Will and I love picking one up, slicing it open, and throwing together some type of filling while it’s cooking in the oven.

Some of our all time favorite recipes include this Buffalo Chicken Spaghetti Squash from the Real Food Dietitians and my 5 Ingredient Italian Spaghetti Squash Boats. And now…this dish!

PS – If you’re not familiar, spaghetti squash has stringy, spaghetti-like pieces inside of it.

Reasons to Love Spaghetti Squash “Pad Thai”

It’s stuffed with veggies!
The creamy peanut ginger sauce that has just 5 ingredients. (They’re probably all in your pantry at the moment too!)
It’s a great substitute for take-out pad thai, that tastes just as good for less money.
The leftovers are great for meal prep and weekday lunches.

How to Make Spaghetti Squash “Pad Thai”

Cook the spaghetti squash (keep reading for more deets on how to do that!)
Saute the veggies ~15 minutes before the spaghetti squash is ready.
Combine the cooked spaghetti squash and cooked veggies in a large bowl. Add the peanuts, scallions, and dressing. Mix it all up!

Two of the most popular ways to cook spaghetti squash are in the oven and microwave. As you can probably guess, making it in the microwave takes less time.

carrots, bell peppers, and snap peas in a black skillet on a white counter

spaghetti squash, cooked veggies, and peanut sauce in a mixing bowl with wooden spoon

How to Cook Spaghetti Squash in the Oven

There are a few different ways to make spaghetti squash in the oven. I prefer to slice it in half lengthwise, remove the seeds (discard or roast), and then rub each half with a little olive oil, salt, and pepper. Place the halves cut side down on a baking sheet lined with parchment.

You can also put the squash halves cut side down in a 9×13 baking dish (with sides) and fill the dish with ½-1″ of water. This will help “steam” the squash while it cooks.

Cook in the oven at 400 degrees F for 35-50 minutes. Cooking time will vary depending on the size of the squash.

Use an oven mitt to flip over each half to let the heat escape (spaghetti squash can be really hot)! Then use a fork to pull the strings away from the skin.

How to Cook Spaghetti Squash in the Microwave

Making spaghetti squash in the microwave is the best way to cook it fast! Here’s how to do it:

Slice the squash in half lengthwise and remove the seeds.
Place the squash cut side down in a small baking dish. Fill the dish with ~1″ of water.
Microwave on high for 10-12 minutes, or until you can pierce the skin with a fork.
Let the squash cook for a few minutes before you flip it over and remove the flesh.

Be sure to keep an eye on the squash while it’s cooking. Smaller squash will cook faster. Cooking times will also depend on the power of your microwave.

Want more recipes like this Spaghetti Squash “Pad Thai”? Check out the Peanut Soba Noodles with Roasted Broccoli and No Waste Broccoli Salad with Peanut Dressing.

Can cooked spaghetti squash be frozen?

Cooked spaghetti squash can be frozen in airtight freezer bags or Stasher bags. Let the squash cool before transferring to bags, then squeeze out as much air as possible before sealing.

Spaghetti squash can last in the freezer for 3 or more months and in the fridge for up to 7 days. So, why not make it in advance to make this recipe even easier?!

Expert Tips

Make the spaghetti squash ahead of time to decrease the prep/cook time for this recipe.
You can also make the sauce in advance, and store in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.
To make spaghetti squash “pad Thai” vegan, substitute maple syrup for the honey.
Feel free to mix up the veggies and add broccoli, zucchini, green peas or other non-starchy veg to the mix.

More Spaghetti Squash Recipes

If you make this recipe, I’d love to hear how you like it! Please rate/review it using the stars on the recipe card or in the comments section.

Happy Friday!

Lizzie