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Spaghetti Squash Pad Thai

Spaghetti Squash "Pad Thai"

An easy spaghetti squash recipe loaded with veggies and topped with a peanut ginger sauce!
Course Dinner, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories 659kcal


  • 1 spaghetti squash
  • 1 tablespoon 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 sliced
  • 5 green onions thinly sliced
  • ½ cup peanuts chopped, more for serving
  • Lime for serving

For the sauce:


  • 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!


  • This makes enough for 2 people, but can usually serve up to 4.
  • You can also cook the spaghetti squash in the microwave. Slice in half, remove the seeds, and place cut side down in a small baking dish. Add 1-inch of water and cook for 10-12 minutes on high, or until you can pierce the skin with a fork.
  • To cut down on prep time, cook the squash and make the dressing in advance.
  • Store leftovers in an airtight container for 3-5 days.
  • To make vegan, sub maple syrup for honey.
  • Please note that this recipe is inspired by the delicious flavors of Pad Thai but is not an attempt to mimic or be considered a traditional Pad Thai.


Serving: 1serving | Calories: 659kcal | Carbohydrates: 74g | Protein: 22g | Fat: 37g | Saturated Fat: 6g | Sodium: 752mg | Potassium: 1525mg | Fiber: 19g | Sugar: 34g | Vitamin A: 13997IU | Vitamin C: 160mg | Calcium: 251mg | Iron: 7mg