Spaghetti Squash “Pad Thai”
A fresh and nourishing take on Pad Thai, this Spaghetti Squash recipe is loaded with crisp vegetables and tossed in a creamy peanut-ginger sauce. High in fiber and plant-based protein, it’s a healthy, low-carb meal that’s perfect for quick dinners or meal prep.
Equipment
- 1 Baking sheet
- 1 Parchment Paper (sheet)
- 1-Large skillet
- 1 small mixing bowl
- 1 fork
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
For the Spaghetti Squash & Veggies:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 cloves garlic minced or crushed
- 2 cups sugar snap peas halved (or snow peas)
- 1 bell pepper diced
- 2 medium carrots sliced
- 5 green onions thinly sliced
- ½ cup peanuts chopped (plus extra for garnish)
- Lime wedges for serving
For the Peanut-Ginger Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- ½ lime juiced
- 1 tablespoon honey or maple syrup for vegan version
- 2 teaspoons fresh ginger finely minced
Instructions
- Preparing the Spaghetti Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Place your spaghetti squash on a cutting board and carefully slice it lengthwise in half using a sharp chef’s knife. Use a spoon to scoop out all seeds and stringy bits from each half, ensuring a clean cavity for even cooking. Rub the cut sides of the squash generously with olive oil, sprinkling a light pinch of salt and pepper over each half to enhance flavor. Place the squash halves cut-side down on the prepared baking sheet. Bake for 35 to 45 minutes, depending on size, until the flesh is tender when pierced with a fork.
- Preparing the Vegetables: While the squash roasts, prepare the vegetables. Wash and trim your sugar snap peas, slicing them in half for quick cooking and pleasant texture. Dice the bell pepper into small, even pieces for balanced flavor in every bite. Peel and thinly slice the carrots into rounds or strips, ensuring uniformity for consistent cooking. Slice green onions thinly, separating the white and green parts for garnish later. Mince or crush the garlic cloves finely so they release their full aroma during sautéing. Chop peanuts roughly and set aside for later use both in the dish and for garnish.
- Cooking the Vegetables: About 15 minutes before the spaghetti squash finishes roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the minced garlic and sauté for 30 seconds to release its fragrance without burning. Add the sliced carrots, bell peppers, and sugar snap peas to the skillet. Stir frequently, cooking for 5 to 7 minutes until the vegetables become tender yet crisp. Remove from heat once the vegetables are cooked to your desired texture.
- Preparing the Peanut-Ginger Sauce: While vegetables cook, make the sauce for your dish. In a small mixing bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of creamy peanut butter, the juice of half a lime, 1 tablespoon of honey (or maple syrup for a vegan option), and 2 teaspoons of finely minced fresh ginger. Whisk thoroughly until smooth and creamy. Adjust consistency with a splash of water if needed, aiming for a pourable sauce that will evenly coat the squash and vegetables. Taste and adjust seasonings if desired, adding a touch more lime juice for brightness or honey for sweetness.
- Creating the Spaghetti Squash “Noodles”: Once the spaghetti squash is done roasting, carefully remove the baking sheet from the oven using oven mitts to avoid burns. Let the squash cool for 5 minutes before handling. Use a fork to scrape the flesh into long, noodle-like strands, placing them in a large mixing bowl. This creates the “noodle” base for your Pad Thai-inspired dish.
- Combining Ingredients: Add the sautéed vegetables, chopped green onions, and peanuts into the large mixing bowl with the spaghetti squash strands. Pour the prepared peanut-ginger sauce over the mixture. Gently toss everything together until the squash noodles are evenly coated and the vegetables and peanuts are well distributed. Ensure every bite delivers flavor and texture.
- Plating and Garnishing: For a fun and visually appealing presentation, serve your Spaghetti Squash Pad Thai directly in the roasted squash shells. Alternatively, plate it on a large dish for easy serving. Garnish generously with extra chopped peanuts and green onion slices for added crunch and freshness. Place lime wedges on the side so diners can squeeze in fresh juice to taste.
- Serving and Enjoying: Serve warm as a satisfying main dish. This recipe makes enough for 2 hearty portions but can easily serve up to 4 if paired with a side salad or spring rolls. It works beautifully for weeknight dinners, meal prep for busy days, or a healthy dish that impresses without hours in the kitchen.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for 3–5 days. Keep garnishes separate until serving to maintain freshness and texture. Reheat gently in a skillet over low heat, stirring often, or microwave with a cover to avoid drying out the squash. Drain excess liquid before reheating if needed.
- Pro Tips for Best Results: For extra depth of flavor, roast the vegetables alongside the squash for the last 10 minutes of baking. Add a splash of sesame oil to the peanut sauce for a rich, nutty aroma. For added protein, toss in cubed tofu or shredded chicken. Adjust the sauce’s spice level with a pinch of red chili flakes for a mild kick.
Notes
- This recipe serves 2 generously, but you can easily stretch it to serve 3–4 by adding extra vegetables or protein.
- For a quicker meal, the spaghetti squash can be microwaved instead of baked — about 10–12 minutes will do.
- Prepare the peanut-ginger sauce ahead of time to save cooking steps.
- Swap honey for maple syrup to make the recipe fully vegan.
- Use freshly grated ginger for the best aroma and flavor.
