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    Home » Recipes » Side Dishes » Pad Thai Spaghetti Squash

    Pad Thai Spaghetti Squash

    Published: Mar 5, 2020 · Modified: Jan 6, 2023 by Sherri · This post may contain affiliate links · 6 Comments

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    thai spaghetti squash recipe with red peppers and scallions

    Indulge in the flavors of traditional pad thai made healthier and low carb with spaghetti squash as the base and a spectacular peanut sauce. This easy recipe is packed with flavor, making it a delicious and nutritious lunch or dinner. This Pad Thai Spaghetti Squash is sure to become a favorite.

    Spaghetti squash is such a versatile vegetable and a great alternative to pasta since it has much lower carbs and calories. I often make this Garlic Parmesan Spaghetti Squash and this Chicken Spinach Mushroom Spaghetti Squash.

    A close up of a spaghetti squash halves with red pepper slices and scallions

    I actually bought this spaghetti squash to make this Baked Margarita Spaghetti Squash but since I’ve been an obsessed Thai loving girl lately, I decided to go with that instead.

    This Thai inspired recipe is just another simple side (or even low carb meal) that is so easy to whip up. Just bake the spaghetti squash for about 40 minutes. While it’s cooking saute the red bell peppers and mix the sauce. Then combine the squash noodles and sauce with the peppers. Voila! It’s a great meal prep idea too!

    For a vegan option, substitute a tiny bit of stevia or sugar in place of the honey.

    I did only use about ¾ of the sauce. I added about ½ the batch I made and then added a little more from there.

    I had this along with these easy grilled chicken tenders for an out of this world delicious dinner!

    measuring cup with peanut butter and spoon with jars of peanut butter, garlic, honey, soy sauce and oil in the background

    Ingredients Needed

    One whole Spaghetti squash

    Red bell pepper, sliced thinly lengthwise

    Chives, finely chopped

    For the sauce:

    Garlic cloves, minced

    Peanut butter

    Lime juice

    Soy sauce (or Tamari if gluten-free)

    Honey

    Ground ginger

    Sriracha sauce (optional)

    Thai Spaghetti Squash

    How to Make Spaghetti Squash Recipe

    Preheat oven to 375 degrees F.

    Slice the squash half and scoop out the seeds and pulp.

    spaghetti squash halves

    Place on a baking sheet and bake for about 40-45 minutes or until the squash is tender.

    Spaghetti Squash halves baked on a cookie sheet

    While the squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.

    A pan filled with red pepper slices

    While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.

    Cool squash to touch and then scrape the “noodles” out with a fork.

    Two spaghetti squash halves with a fork in one

    Place the “noodles” into the pan with the cooked peppers.

    Add about ½ the sauce to start and continue adding to taste, stirring to combine.

    A pan filled with Spaghetti squash, red pepper slices and green onions
    A close up of a two spaghetti squash halves with red pepper slices and green onions
    closeup of spaghetti squash with sliced red peppers and sliced scallions.

    Pad Thai Spaghetti Squash

    Healthy, low carb Pad Thai Spaghetti Squash is flavor packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.
    5 from 5 votes
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    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 2
    Calories: 392kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 spaghetti squash
    • 1 red bell pepper sliced thin lengthwise
    • ¼ cup chives finely chopped
    • For the sauce:
    • 1 garlic clove minced
    • 4 tablespoons of peanut butter
    • 2 tablespoon of lime juice
    • 2 tablespoons soy sauce or Tamari if gluten free
    • ½ tablespoon of honey
    • ½ teaspoon of ground ginger
    • ¼ teaspoon siracha sauce if desired

    Instructions

    • Preheat oven to 375 degree F.
    • Slice the squash half and scoop out the seeds and pulp.
    • Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.
    • While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.
    • While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.
    • Cool squash to touch and then scrape the “noodles” out with a fork.
    • Place the “noodles” into the pan with the cooked peppers.
    • Add about ½ the sauce to start and continue adding to taste, stirring to combine.
    • ENJOY!!

    Notes

    For a vegan option, substitute a tiny but of stevia or a little sugar in place of the honey.

    Nutrition

    Calories: 392kcal | Carbohydrates: 50g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 1253mg | Potassium: 892mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2660IU | Vitamin C: 94.5mg | Calcium: 125mg | Iron: 2.9mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    More Side Dishes

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    • Air Fryer Bacon Wrapped Asparagus

    Filed Under: Healthy Recipes, Recipes, Side Dishes, Vegetables

    Reader Interactions

    Comments

    1. Samira

      November 07, 2021 at 12:15 pm

      5 stars
      I love this recipe. When do you add chives and how much sesame oil?

      Reply
      • Sherri

        November 08, 2021 at 8:11 am

        I add the sesame oil in with the sauce mixture and top it with the fresh chives before serving 🙂 So yummy!

        Reply
    2. Kim Nicole Rossillo

      February 07, 2021 at 3:54 pm

      how much sesame oil? I dont see that listed in the recipe?

      Reply
    3. April J Harris

      September 06, 2016 at 1:19 pm

      5 stars
      Love your Spaghetti Squash recipes, Sherry and this one looks particularly delicious! Pinned. Thank you for sharing with us at the Hearth and Soul Hop.

      Reply
    4. Jhuls @ The Not So Creative Cook

      September 04, 2016 at 5:26 am

      I am just starting to explore Thai food and this one looks great. I love all your Thai recipes, too. I might need to try some or all of them. 😀

      Reply
    5. Jann Olson

      September 02, 2016 at 11:27 pm

      It looks so yummy! I love spaghetti squash. Pinned. Thanks for sharing with SYC.
      hugs,
      Jann

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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