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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!
Spaghetti 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 spaghetti squash recipes include this Buffalo Chicken Spaghetti Squash from the Real Food Dietitians and my 5 Ingredient Italian Spaghetti Squash Boats.
PS – If you’re not familiar with spaghetti squash, it’s a type of squash that has stringy, spaghetti-like pieces inside of it.
I love how easy it is to prepare spaghetti squash for quick dinners that I just had to whip up another recipe featuring this mighty veg. This Spaghetti Squash Pad Thai is loaded with veggies and topped with a 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 half the price. Speaking from personal experience, this recipe also works for meal prep and weekday lunches.
So there you have it – all of the arguments to make this Spaghetti Squash Pad Thai! And now, let me give you the ingredients and directions. There’s really no excuse not to make it, huh?
Spaghetti Squash Pad Thai
Ingredients
- 1 spaghetti squash
- 1 tbsp olive oil
- 2 cloves garlic - minced or crushed
- 2 cups sugar snap peas - or snow peas, sliced in half
- 1 bell pepper - diced
- 2 carrots - chopped
- 5 green onions - thinly sliced
- 1/2 cup peanuts - chopped, more for serving
- Lime - for serving
For the sauce:
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1/2 lime - juiced
- 1 tbsp honey
- 2 tsp fresh ginger - finely chopped
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the spaghetti squash by slicing it in half, scooping out the seeds, and seasoning each cut side with salt and pepper. Place each half cut side down on the lined baking sheet and bake for 40 to 45 minutes. Remove from oven, flip each half over, and let cool for a few minutes.
- While the squash is cooking, heat olive oil in a skillet over medium heat. Add the garlic, peppers, and snow peas and sauté for 5 to 7 minutes or until the veggies are tender. Chop the carrots, green onions, and peanuts.
- You can also prepare the dressing while the veggies are cooking. In a small bowl, whisk together the dressing ingredients until smooth. Set aside for later.
- Once the spaghetti squash is finished, use a fork to scoop the cooked squash into a large bowl. Add the peppers, snows peas, carrots, green onions, and peanuts. Mix until well combined. Pour the dressing over the mixture and stir until coated.
- You can serve the pad thai in the spaghetti squash skins for fun, or just on a plate! Garnish with more peanuts and green onions, and serve with lime wedges. Enjoy!
Nutrition
Pin this Spaghetti Squash Pad Thai now to make later!
Happy Friday!
Lizzie
Marlene Peterson
10/19/2018 at 2:14 pmHey Lizzie!
It’ Grandma again and this recipe is right down my alley. LOVE Pad Thai and I can make a single portion and one for “planned overs”. AND I usually have all the ingredients.😋 YUM and thank you.
Hugs! Grandma Marlene
Lizzie
10/19/2018 at 3:06 pmHi Grandma! I’m so glad you like this one, and hope you enjoy it when you make it! Thanks for letting me know 🙂 Love, Lizzie
Tony
10/22/2018 at 1:43 pmThis looks great, must try!
Lizzie
10/22/2018 at 6:29 pmHi Tony!! I’m glad you think so 🙂 Thanks for commenting!! Miss you guys!
Jenny Streit
10/24/2018 at 8:52 amHI Lizzie–I made this for dinner last night, and it was delicious. I had never eaten a spaghetti squash before, so thank you for broadening my horizons. It was quick and easy to put together; the toughest part was cutting that squash in half. 🙂 The squash is surprisingly similar in texture to the rice noodles typically used in Pad Thai–but more nutritional for sure!
Lizzie
10/24/2018 at 9:16 amHi Jenny! That’s great to hear! I’m so glad you found it delicious and easy to make. Isn’t spaghetti squash fun? I agree that the hardest part is slicing the squash in half, haha!! Thanks for letting me know 🙂
Lynn
01/16/2019 at 7:40 pmI’m planning on making this tomorrow for dinner guests. Do you cook the carrots or add them raw?
Lizzie
01/16/2019 at 7:48 pmHi Lynn, awesome! I hope you all enjoy it. I added them in raw, but if you want them to be a little softer, you can sauté them with the garlic, peppers, and snap peas.
Lynn
01/17/2019 at 10:48 pmThank you. I did sauté the carrots with the other vegetables, and I added some chicken also. I served it for our dinner guests and everyone LOVED it. This is definitely a keeper!! Thank you!
Lizzie
01/18/2019 at 8:12 amHi Lynn,
That’s great! I’m so glad everyone loved it! Thanks for coming back and rating the recipe, too! Have a good weekend :-).