Pad Thai Spaghetti Squash

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.

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!

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)

How to Make Spaghetti Squash Recipe

Preheat oven to 375 degrees 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 the squash is tender.

While the 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.