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. It’s a great meal prep idea too!

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)

Variation

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

How to Make Spaghetti Squash Recipe

Step 1: Preheat oven to 375 degrees F.

Step 2: Slice the squash half and scoop out the seeds and pulp.

Step 3: Place on a baking sheet and bake for about 40-45 minutes or until the squash is tender.

Step 4:  While the squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.

Step 5: While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.

Step 6: Cool squash to touch and then scrape the “noodles” out with a fork.

Step 7: Place the “noodles” into the pan with the cooked peppers.

Step 8: Add about ½ the sauce to start and continue adding to taste, stirring to combine.

How To Store

Store In airtight container refrigerated for up to 4 days.