Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the spaghetti squash by slicing it in half and scooping out the seeds. Rub each cut side with olive oil, salt and pepper. Place each half cut side down on the lined baking sheet and bake for 35 to 45 minutes. Remove from oven, flip each half over (use an oven mitt!) to see if the flesh is cooked (put it back in the oven if not), and let it cool for a few minutes.
About 15 minutes before the squash is ready, heat olive oil in a skillet over medium-high heat. Add the garlic, peppers, snow peas, and carrots, and sauté for 5 to 7 minutes or until the veggies are tender. Chop the green onions and peanuts.
You can also prepare the dressing while the veggies are cooking. In a small bowl, whisk together the soy sauce, peanut butter, lime juice, honey, and ginger until smooth.
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!