Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

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.

Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

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.

Spaghetti Squash Pad Thai

How to Roast Spaghetti Squash

  1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
  2. Cut spaghetti squash in half, lengthwise.
  3. Scoop out seeds.
  4. Brush inside with oil.
  5. Place facedown on baking sheet and adding water to the baking sheet.
  6. Bake for 45-50 minutes, or until you can pierce with a fork.
  7. Simply scrape out “spaghetti” with a fork and Enjoy!

How to Cook Spaghetti Squash in the Instant Pot

  1. Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
  2. Add 1 cup of water to the Instant Pot.
  3. Stack the spaghetti squash on top of each other (cut-side up).
  4. Close the lid and make sure the knob is turned to sealing.
  5. Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
  6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
  7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

Spaghetti Squash Pad Thai

Want more spaghetti squash recipes? Try these hits:

If you like this healthier take-out recipe, check out these others:

Spaghetti Squash Pad Thai

Prep Time 15 min Cook Time 30 min Total Time 0:45 Serves 2

Ingredients

Sauce

Directions

  1. Preheat oven to 350°F.
  2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
  3. In a small bowl, mix sauce ingredients and set aside.
  4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
  5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
  6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
  7. Taste and adjust spices as needed.
  8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

Recipe Notes

  • If you like more of a saucy Pad Thai, taste and add more sauce as desired
  • Updated March, 2017
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Salad Stacks: Avocado, Mango, and Shrimp

Salad Stacks! This makes the perfect appetizer. Simple, yet so elegant. Guess what? It’s easy! Your guests will be in awe and more importantly, satisfied by this sweet-infused app!

Salad Stacks | Mango, avocado, shrimp  | Lexiscleankitchen.com

[yumprint-recipe id=’181′]Salad Stacks | Mango, avocado, shrimp  | Lexiscleankitchen.com

Salad Stacks

Total Time 0:00

Ingredients

Directions

  • 1. Cut up tomatoes and red onion and place in a bowl. Add the oil and a dash of salt and pepper. Mix well and set aside
  • 2. Prepare the shrimp: detail cooked shrimp. In a bowl combine shrimp, lemon juice, rice vinegar, and parsley, set aside in fridge
  • 3. Slice avocado and mango set aside separately
  • 4. vPlace your cookie cutter or food mold onto the center of your plate
  • 5. First layer: place slices of avocado to completely cover the bottom of the mold. Press down
  • 6. Second layer: add slices of mango until the avocado layer is completely covered and press down
  • 7. Third layer: add tomato/onion mix, press down
  • 8. Forth layer: top with shrimp (I used 4 per stack)
  • 9. Pull mold straight up, squeeze lemon over salad and serve
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Spaghetti Squash Italian-Style Casserole [VIDEO]

    Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

    This Spaghetti Squash Italian-Style Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! Craving Italian food? This spaghetti squash dinner filled with sautéed spinach and chicken is your answer.

    Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

    How to Make A Spaghetti Squash Casserole

    This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

    How to Roast Spaghetti Squash

    1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
    2. Cut spaghetti squash in half, lengthwise.
    3. Scoop out seeds.
    4. Brush inside with oil.
    5. Place facedown on baking sheet and adding water to the baking sheet.
    6. Bake for 45-50 minutes, or until you can pierce with a fork.
    7. Simply scrape out “spaghetti” with a fork and Enjoy!

    Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

    Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling! This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

    Other Spaghetti Squash Recipes:

    Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

    Watch the video:

    Italian-Style Spaghetti Squash Bake

    Prep Time 5 minutes Cook Time 50 minutes Total Time 0:55 Serves 4

    Ingredients

      Spaghetti Squash

      Other Ingredients

      Directions

      1. Preheat the oven to 375 °F.
      2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
      3. Line baking sheet with parchment paper.
      4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
      5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
      6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
      7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
      8. Transfer entire mixture to a baking dish.
      9. Sprinkle with fresh parmesan and red pepper flakes
      10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
      11. Serve warm!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!