Spaghetti Squash Pad Thai
This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It’s so flavorful, full of veggies and a nice mix of textures! It’s a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.
This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.
This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.
Want to make this vegetarian? We used chicken and shrimp in this recipe, but feel free to add in some extra veggies and omit the meat / seafood to make it vegetarian. If you tolerate soy, you can also add in tofu here.
How to Roast Spaghetti Squash
- Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
- Cut spaghetti squash in half, lengthwise.
- Scoop out seeds.
- Brush inside with oil.
- Place facedown on baking sheet and adding water to the baking sheet.
- Bake for 45-50 minutes, or until you can pierce with a fork.
- Simply scrape out “spaghetti” with a fork and Enjoy!
How to Cook Spaghetti Squash in the Instant Pot
- Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
- Add 1 cup of water to the Instant Pot.
- Stack the spaghetti squash on top of each other (cut-side up).
- Close the lid and make sure the knob is turned to sealing.
- Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
- When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
- Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
Want more spaghetti squash recipes? Try these hits:
- Spaghetti Squash Enchilada Casserole
- Spaghetti Squash Alfredo
- Spaghetti Squash Primavera
- Spaghetti Squash Italian Casserole Bake
If you like this healthier take-out recipe, check out these others:
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Instant Pot Chicken Tikka Masala
- Crock-Pot Asian Beef
- Mini Deep Dish Pizza
- Ultimate Fried Chicken
Spaghetti Squash Pad Thai
- Yield: 2 1x
- 1 medium-sized spaghetti squash (about 3–4 lbs)
- 1 tablespoon avocado oil
- 1 lb. chicken breasts (about 2), diced
- 12 large shrimps, cleaned and deveined
- 2 cloves garlic, crushed
- 1 small red onion, diced
- 2 mushrooms, thinly sliced
- 1 carrot, diced
- 1/2 cup bean sprouts
- 4 scallions, thinly sliced
- 3 eggs, scrambled
- 2 tablespoons coconut aminos
- 3 tablespoons rice vinegar
- 2 tablespoons coconut sugar (optional, omit for Whole30 or keto)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- chopped peanuts, for garnish
- lime, for garnish
- Preheat oven to 350°F.
- Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
- When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.
- Add shrimp and sear until cooked through, about 1 minutes. Remove from pan.
- Add another splash of oil to the now empty pan and then add garlic, onion, carrots and mushrooms and cook until soft, about 5-7 minutes. Add in bean sprouts, 1/2 of the scallions, 3 cups of the cooked spaghetti squash and the cooked chicken and shrimp. Stir to combine and then create a well in the center of your pan and add eggs. Let cook and mix well, so that the eggs are scrambled and incorporated.
- Low the heat and add coconut aminos, rice wine vinegar, coconut sugar, red pepper and garlic and stir to combine.
- Taste and adjust spices as needed.
- Serve immediately and add the optional garnishes of lime, remaining scallions, and peanuts.
Recipe instructions updated March 2019 to make steps easier. Additional updates included the change from teriyaki or oyster sauce in place of the now instructed coconut sugar. The older recipe called for 2 tablespoons of teriyaki sauce.
You can also use fully cooked chicken with the recipe, as previous version suggested. Just place shredded or diced cooked chicken in step 5.
- Serving Size: 2
- Calories: 536
- Sugar: 4.6g
- Sodium: 363mg
- Fat: 14.9g
- Saturated Fat: 2.6g
- Carbohydrates: 26.8g
- Fiber: 2.8g
- Protein: 68.8g
- Cholesterol: 460mg
March 24, 2019
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