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Spaghetti Squash Pad Thai

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x
  • Category: easy meals
  • Method: bake; sauté
  • Cuisine: american


Spaghetti squash pad Thai is better than takeout and packed with veggies! Made with carrots, peppers, pea pods, and cabbage and a tangy peanut butter pad Thai sauce, you’ll love how nutritious and delicious this spaghetti squash recipe is!



  • 1 medium spaghetti squash
  • 2 tsp. olive oil 
  • 1 tsp salt 
  • 1 cup shredded purple cabbage
  • 1 1/2 cup thinly sliced red, yellow and orange peppers (23 peppers)
  • 3/4 cup sliced shiitake mushrooms
  • 1 cup shredded carrot 
  • 1 1/2 cup pea pods or snow peas (about one small bag) 
  • 2 large eggs 

for the peanut butter pad Thai sauce 

  • 1/4 cup rice wine vinegar
  • 1 1/2 tbsp. coconut aminos 
  • 2 tbsp. fish sauce 
  • 2 tbsp. creamy unsweetened peanut butter
  • 2 cloves garlic, minced
  • 1 1/2 tsp. freshly grated ginger
  • 1/2 tsp. red pepper flakes 
  • squeeze of fresh lime juice  


  1. Preheat the oven to 400 degrees F. Cut and scoop out the seeds of the spaghetti squash ( see above in the blog post for my method for cutting a spaghetti squash). Season with olive oil and salt and bake cut side down for 20-25 minutes. Let cool.
  2. While the spaghetti squash is cooking prepare your veggies and make the pad Thai sauce. 
  3. Whisk all of the sauce ingredients together in a small bowl. Set aside. Wash and chop the veggies and add to a sauté pan. 
  4. Use a fork to scrape the “noodles” out of the spaghetti squash. Add the noodles to the sauté pan and begin to mix everything together over medium-low heat. Add the sauce and continue mixing together so that all of the veggies are covered. Sautee for a 3-4 minutes. You want the veggies to be somewhat tender but not too mushy. 
  5. Cook scrambled eggs in a separate pan, leaving them a little undercooked. Slice into pieces and add to the spaghetti squash mixture. Saute for about one more minute until everything is combined. 
  6. Remove from heat add to a bowl or back into your spaghetti squash shell. Top with crushed peanuts, sesame seeds, a wedge of lime and hot sauce if desired. Enjoy! 


If you have a particularly large spaghetti squash, you may need to up the vegetables and double the sauce recipe. Sometimes they are huge, which gives you lots of noodles! 

Keywords: spaghetti squash pad thai