Spaghetti Squash Pad Thai: A Low-Carb, Flavorful Twist on a Classic Dish Recipe

Introduction

Spaghetti Squash Pad Thai offers a fresh, low-carb twist on the traditional Thai favorite. This flavorful dish combines tender roasted squash with vibrant vegetables, eggs, and a tangy sauce for a satisfying meal that’s both healthy and delicious.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon soy sauce
• 2 tablespoons lime juice
• 1 tablespoon peanut butter (optional, for creaminess)
• Crushed red pepper flakes (optional, for spice)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Cut the spaghetti squash lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for 30–40 minutes, until tender and easy to shred with a fork.
2. Step 2: While the squash roasts, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic once the oil is shimmering.
3. Step 3: Add the thinly sliced red bell pepper to the skillet and cook until softened, about 5 minutes.
4. Step 4: Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then combine them with the sautéed vegetables.
5. Step 5: Remove the roasted squash from the oven and scrape out the spaghetti-like strands with a fork. Add the strands to the skillet and stir to combine with the other ingredients.
6. Step 6: Stir in soy sauce, lime juice, and peanut butter if using. Toss well to coat everything evenly and heat through.
7. Step 7: Add bean sprouts and sliced green onions, stirring for 2–3 minutes until slightly softened.
8. Step 8: Remove the skillet from heat and garnish with chopped peanuts, fresh cilantro, and crushed red pepper flakes if desired. Serve immediately.

Tips & Variations

• For added protein, try including grilled chicken or shrimp.
• If you prefer a sweeter sauce, add a teaspoon of honey or maple syrup to the mix.
• To make it nut-free, omit the peanuts and peanut butter and use sunflower seeds or pumpkin seeds instead.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Adding a splash of water or lime juice while reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Spaghetti squash is ideal because of its stringy texture that mimics noodles, but you could experiment with zucchini noodles or shredded kohlrabi for different variations.

Is this recipe suitable for vegans?

To make it vegan, simply omit the eggs and replace the soy sauce with a vegan-friendly version. You can scramble tofu in place of eggs for added protein.

Spaghetti Squash Pad Thai: A Low-Carb, Flavorful Twist on a Classic Dish Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

This Spaghetti Squash Pad Thai is a delicious low-carb twist on the classic Thai dish, featuring roasted spaghetti squash strands tossed with sautéed vegetables, scrambled eggs, and a tangy, flavorful sauce. Perfect for those seeking a healthier, grain-free alternative without compromising on the iconic Pad Thai taste.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Thai-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Squash and Vegetables

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced

Protein and Garnishes

• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro, chopped

Sauces and Seasonings

• 1 tablespoon soy sauce
• 2 tablespoons lime juice
• 1 tablespoon peanut butter (optional, for creaminess)
• Crushed red pepper flakes (optional, for spice)

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast it for 30-40 minutes until tender enough to easily shred with a fork.
2. Sauté the Vegetables: While the squash roasts, heat olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing until fragrant. Then, add the thinly sliced red bell pepper and cook for about 5 minutes until softened.
3. Add and Scramble the Eggs: Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble the eggs thoroughly, allowing them to cook fully before mixing them with the sautéed vegetables evenly.
4. Incorporate the Squash and Sauces: Once the spaghetti squash is roasted, remove from oven and use a fork to scrape out the strands. Add these strands into the skillet with the vegetables and eggs. Pour in soy sauce, lime juice, and peanut butter if using. Toss all ingredients together well to combine and heat through.
5. Final Touches and Garnish: Stir in the bean sprouts and sliced green onions, cooking for an additional 2-3 minutes. Remove the skillet from heat and garnish with chopped peanuts, fresh cilantro, and crushed red pepper flakes to your preference.

Notes

• For a vegan version, omit the eggs or substitute with scrambled tofu.
• Adjust the amount of crushed red pepper flakes depending on your preferred spice level.
• Peanut butter adds a creamy texture but can be omitted for a lighter dish.
• You can substitute soy sauce with tamari for a gluten-free option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Spaghetti Squash, Pad Thai, Low Carb, Thai Recipe, Healthy Dinner, Gluten-Free Option, Vegetarian Option