Last weekend, I discovered my new favorite dinner recipe: Spaghetti Squash Pad Thai Recipe! Swapping noodles for spaghetti squash turned this classic into a lighter, healthier alternative without losing its bold, tangy flavor. From the sweet-savory sauce to the crunch of fresh veggies, every bite was packed with joy.

I couldn’t believe how easy it was to make something this impressive at home. It’s wholesome, delicious, and endlessly customizable. If you’re looking for an exciting and nutritious way to spice up your dinner routine, trust me, this recipe won’t disappoint.

Here’s What You’ll Need for Spaghetti Squash Pad Thai

To create this vibrant dish, you’ll want to gather fresh ingredients that bring out bold, authentic flavors. Here’s everything you need with quick tips for the best results:

1 medium spaghetti squash: Swap noodles with this low-calorie, naturally gluten-free alternative. Make sure it’s hard and unblemished for quality strands.
2 tablespoons vegetable oil: For sautéing veggies and ensuring they cook evenly without sticking.
2 garlic cloves, minced: Brings a savory punch to the dish’s base flavor.
1 small onion, thinly sliced: Adds sweetness and depth to the Pad Thai.
1 red bell pepper, julienned: Optional, but its slight sweetness brightens the dish.
1 cup shredded carrots: Brings crunch, color, and a hint of natural sweetness.
1 cup bean sprouts: Delivers that classic Pad Thai texture and a fresh bite.
2 eggs, lightly beaten: These scrambled eggs add richness and protein.
1/4 cup roasted peanuts, chopped (optional): For crunch and a nutty flavor.
Fresh cilantro: Garnish for a pop of green and fresh aroma.
3 tablespoons soy sauce: Salty and umami-packed base for the sauce.
2 tablespoons fish sauce: Adds depth and authenticity; swap for coconut aminos if vegetarian.
2 tablespoons tamarind paste: Crucial for tangy, sour undertones; don’t leave this out!
1 tablespoon rice vinegar: Helps balance the sweet-sour dynamic.
2 tablespoons brown sugar: Binds the sauce with sweetness for that iconic Pad Thai flavor.
1 teaspoon chili flakes: Adjust for spice preference.

Note: This recipe serves 4. Adjust ingredient amounts to match your portions!

Exciting Variations to Make It Your Own

This Spaghetti Squash Pad Thai is wonderfully versatile. Here are a few simple ways to adapt or enhance it based on your preferences:

Go vegetarian: Omit fish sauce and substitute with soy sauce or coconut aminos.
Add protein: Toss in grilled chicken, shrimp, tofu, or even edamame for extra nutrition.
Dial up the flavor: Mix in crushed peanuts, sesame oil, lime juice, or even extra chili for punches of flavor.
Make it low-carb: Happily, the spaghetti squash already does most of this work for you!

Cooking Time

This simple recipe lets you enjoy Pad Thai quickly and hassle-free. Here’s how the timing breaks down:

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Must-Have Kitchen Tools for Spaghetti Squash Pad Thai

You won’t need fancy gadgets for this recipe! These tools make the process smoother and more efficient:

Knife: For slicing spaghetti squash and prepping veggies.
Cutting board: To chop and prepare ingredients.
Baking tray: Perfect for roasting your squash properly.
Fork: Essential for pulling apart the spaghetti squash strands.
Large pan or wok: Ideal for combining and cooking the entire Pad Thai mix.
Mixing bowl: To whisk together your tangy sauce.

How to Make Spaghetti Squash Pad Thai

This recipe comes together in a few simple steps, resulting in a healthy, homemade dish that’s as flavorful as your favorite takeout.

Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves cut-side up on a baking tray. Drizzle each half with olive oil, sprinkle with salt and pepper, and roast for 40-50 minutes. Once it’s tender, allow the squash to cool for a few minutes before using a fork to scrape out the strands.

Whisk the Sauce

While your squash is roasting, whip up the star of the dish: the sauce. Mix soy sauce, fish sauce (or a vegetarian substitute), tamarind paste, rice vinegar, brown sugar, and chili flakes in a bowl. Adjust the flavors based on your taste preferences for sweetness, tanginess, or spice.

Sauté Your Veggies

Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and sliced onions, cooking until fragrant. Toss in the bell peppers and shredded carrots, stirring occasionally. Keep the veggies slightly crunchy for the perfect Pad Thai texture.

Cook and Assemble

Push the sautéed veggies to one side of the pan. Pour in the beaten eggs, scrambling them until set. Add the roasted spaghetti squash strands and bean sprouts to the pan, mixing everything well. Pour your prepared sauce over the mixture and toss to coat thoroughly. Cook for an additional 2-3 minutes to ensure the flavors meld together.

Garnish and Serve with Style

Plate your Pad Thai and sprinkle roasted peanuts for crunch, along with fresh cilantro for an herby garnish. For an extra touch, serve it with lime wedges on the side for a zesty boost. And if you’re feeling creative, scoop the Pad Thai back into the spaghetti squash shells for a fun and impressive presentation!

Tips for Making the Tastiest Spaghetti Squash Pad Thai

Here are a few tips I’ve learned after making this recipe to ensure the best results every time:

Check for ripeness: Choose a firm, golden-yellow spaghetti squash for the best strands.
Be patient roasting the squash: Undercooked squash won’t shred properly, so roast it until completely tender.
Season as you go: Adjust the sauce to balance sweet, sour, salty, and spicy flavors to your liking.
Keep veggies crisp: Overcooked vegetables can lose their texture, so don’t sauté them too long.

How to Serve Spaghetti Squash Pad Thai?

This dish deserves eye-catching presentation! Scoop the Pad Thai onto shallow bowls or plates, and garnish with vibrant toppings like cilantro, crushed peanuts, and lime wedges. You could even serve it inside the hollowed-out spaghetti squash shells for a wow factor that’ll impress everyone at the table.

Nutritional Information

Here’s a quick breakdown of the nutritional value per serving (approximate):

Calories: ~250
Protein: ~8g
Carbohydrates: ~22g
Fat: ~14g

Make Ahead and Storage

Spaghetti Squash Pad Thai is excellent for meal prep or saving leftovers for later!

Refrigeration

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave for a quick meal.

Freezing

Freeze cooked Pad Thai in portions for up to 1 month. Thaw overnight in the fridge and warm gently to enjoy it later without much fuss.

Why You’ll Love This Recipe?

Get ready to fall in love with this flavorful twist on Pad Thai.

Healthy twist: A guilt-free meal packed with wholesome ingredients.
Easy to make: Perfectly beginner-friendly and fun to cook.
Customizable: You can adapt the recipe to fit any dietary preference.
Great for meal prep: Save leftovers and reheat for quick lunches or dinners.
Mouthwatering flavors: Sweet, spicy, savory, and loaded with textures!

Once you try this deliciously light and vibrant Spaghetti Squash Pad Thai, it’ll quickly become a household favorite. Give it a go and enjoy every bite!

This video will walk you through every step of the recipe so you can cook along easily: