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Spaghetti Squash Pad Thai

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A lighter, veggie-packed twist on classic Pad Thai, this recipe swaps rice noodles for roasted spaghetti squash and tosses it with a tangy, nutty homemade sauce and crisp veggies. Naturally gluten-free and easy to customize, it’s perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 large spaghetti squash (about 2.5 lbs)
  • 1 tablespoon olive oil (for roasting)
  • Salt and black pepper, to taste
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon natural peanut butter
  • 1 tablespoon fish sauce (or extra tamari for vegetarian)
  • 1 teaspoon sriracha or chili garlic sauce
  • 1 clove garlic, finely minced
  • 1 cup thinly sliced red bell pepper
  • 1 cup shredded carrots
  • 1 cup snap peas or snow peas, trimmed
  • 3 green onions, sliced
  • 1/2 cup bean sprouts (optional)
  • 1/4 cup chopped cilantro
  • 1/3 cup roasted peanuts, roughly chopped
  • Extra lime wedges, for serving
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out seeds. Drizzle inside with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.
  2. Let squash cool for 5-10 minutes after roasting.
  3. While squash roasts, whisk together tamari, maple syrup, rice vinegar, lime juice, peanut butter, fish sauce, sriracha, and minced garlic in a small bowl until smooth. Adjust sweetness or heat to taste.
  4. Slice bell pepper, shred carrots, trim snap peas, and slice green onions. Rinse and dry bean sprouts if using.
  5. Use a fork to gently pull strands from the squash halves into a bowl (about 4 cups). If strands are wet, blot with paper towels.
  6. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon olive oil. Stir-fry bell peppers, carrots, and snap peas for 2-3 minutes until just tender. Add half the green onions and bean sprouts, cook 1 more minute.
  7. Add squash strands to the skillet. Pour in Pad Thai sauce and toss gently with tongs until evenly coated and warmed through, about 2 minutes.
  8. Remove from heat. Sprinkle with chopped peanuts, remaining green onions, cilantro, and garnish with lime wedges or red pepper flakes if desired.
  9. Serve immediately, adding a final squeeze of lime if you like.

Notes

For vegan, skip fish sauce and use extra tamari or mushroom sauce. For nut-free, use sunflower seeds or omit nuts. Prep sauce and veggies while squash roasts to save time. Taste and adjust sauce for balance. If doubling, use two pans to avoid overcrowding. Roasting squash cut-side down keeps strands firm.

Nutrition

Keywords: spaghetti squash, pad thai, gluten-free, healthy, vegetarian, easy, weeknight, veggie, peanut, Thai, comfort food

Find it online: https://bitematrix.com/spaghetti-squash-pad-thai-easy-healthy-veggie-recipe-to-try/