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
- 1 medium-sized spaghetti squash
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 1/2 red onion, chopped
- 1/2 cup mushrooms, thinly sliced
- 1/2 cup carrots, chopped
- 1/2 cup bean sprouts
- 1/2 cup scallions, thinly sliced
- 10 - 20 large shrimps, cleaned and deveined
- 2 chicken breasts, either cooked and shredded or sliced into small peices
- 3 organic eggs
- 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 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
- In a small bowl, mix sauce ingredients and set aside.
- 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.
- Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
- 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.
- Taste and adjust spices as needed.
- Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.
- If you like more of a saucy Pad Thai, taste and add more sauce as desired
- Updated March, 2017