Spaghetti Squash Pad Thai Recipe
Pad Thai just got a glow-up—without the takeout bill or the carb coma. Spaghetti squash steps in for noodles, making this dish light but ridiculously satisfying. Tossed with a bold, tangy sauce and loaded with crunchy veggies, this meal hits all the right notes. It’s sweet, savory, spicy, and packed with flavor, minus the guilt. Plus, no one has to know it’s secretly healthy. Whether you’re impressing guests or just avoiding another sad salad, this recipe has your back. So grab a fork, twirl up some squash, and enjoy a guilt-free, restaurant-worthy dinner in your own kitchen.
Spaghetti Squash Pad Thai Recipe
A light yet flavorful twist on classic Pad Thai, swapping traditional noodles for tender spaghetti squash and bold, zesty sauce.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onions chopped
- 1 cup shredded cabbage
- 2 cloves garlic minced
- ½ cup firm tofu cubed
- ¼ cup peanuts crushed
- ¼ cup cilantro chopped
Sauce
- ¼ cup tamari or soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp sriracha
- 1 tsp grated ginger
- 1 tbsp peanut butter
Instructions
- Preheat oven to 400°F (200°C). Slice squash in half, scoop out seeds, and brush with olive oil.
- Place squash cut-side down on a baking sheet and roast for 40 minutes until tender.
- Let it cool slightly, then scrape the inside with a fork to create noodle-like strands.
- In a pan, sauté garlic, bell pepper, carrot, cabbage, and tofu until slightly tender.
- Whisk all sauce ingredients together in a bowl.
- Add spaghetti squash strands to the pan and pour in the sauce. Toss everything to coat.
- Top with green onions, peanuts, and cilantro. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 50%
- Iron: 12%
- Magnesium: 20%
- Folate: 18%
Tips for the Best Spaghetti Squash Pad Thai
- Roast the squash ahead of time for a quick meal.
- Add extra sriracha if you love heat.
- Swap tofu for chickpeas if you prefer.
