Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Hey Lori, Man we’ve sure have been on the same wavelength with the sweet potatoes lately. I’m a convert now, preferring them to the white – so much more flavor and health benefits! And your right Love and thoughtful preparation is a key ingredient to good food. So much to be grateful for, I have fallen out of the habit I was raised with, of giving grace or pause to appreciate all the efforts that go into making nurturing meals.

veggies on stove

Spaghetti squash is in season and it’s an ingredient I’d only ventured to try once before, lured by it’s noodle like texture. My first thought was to roast it and mix it with pesto sauce like traditional pasta, but with a little inter-web searching I found this recipe for Spaghetti Squash Pad Thai that intrigued me. Veggies on top of veggies! It was a hit, no noodles were missed. I’ve made it twice now, varying the ingredients slightly according to what I have.

  • spaghetti squash (1 large or 2 small)
  • 2-3 shredded carrots
  • 1/2 red bell pepper
  • bean sprouts
  • 2 eggs
  • bunch of scallions
  • 3-4 cloves minced garlic
  • 1″-2″ minced ginger (optional)
  • cilantro (1/2 bunch chopped)
  • peanuts to garnish

spaghetti squash

Cut squash lengthwise, you’ll need a sharp knife and some muscle! Scoop out the stringy guts and seeds, but wait! don’t toss those seeds, you can season and roast them like pumpkin seeds! Rub the insides with some olive oil, salt & pepper and place in pan cut side down. Roast on high at 400 until tender, a knife should easily pierce the skin, about 40-45 minutes. Set aside and let cool. Once the squash is cool enough to handle, use a fork and scrape the squash ‘noodles’ out.

chopped veggies

While this recipe isn’t complicated, it does involve a bit of chopping so while your squash is roasting, cut up the remaining veggies into thin slices…carrots, red pepper, garlic, ginger, scallions, cilantro. You can save time by using pre shredded carrots, a julienne peeler (on my wish list) or a food processor. I used bean sprouts the first time I made this, but they went bad by the second time around so I threw in some red cabbage instead.


In a small bowl stir together the ingredients for your sauce. I added peanut butter the second time too and liked it even better. Don’t feel the need to stick hard and fast to measurements here, just strike a balance of Salty, Sweet, Spicy and Sour. Let your taste buddies be your guide.


  • 1 – 2 Tbsp Bragg’s Liquid Aminos or soy sauce
  • 1 Tbsp hot sauce
  • 1 Tbsp honey/ brown sugar/agave
  • 1 Tbsp peanut butter
  • 1/2 juice of a lime

veggies in pan

Time to put it all together! Heat 1-2 Tbsp of olive oil in pan on medium high heat. Add garlic and half of your chopped scallions for 1-2 minutes, letting it fragrance you oil. Add 2 beaten eggs and scramble to almost cooked. Add the squash, red peppers, carrots, bean sprouts (or red cabbage) and ginger. Pour sauce over top and gently toss to combine. Cook for a few minutes more till heated through but vegetables are still crisp and crunchy.

Plate of Spaghetti Squash Pad Thai

Garnish with chopped cilantro, scallions peanuts and a wedge of lime


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