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Spaghetti Squash Pad Thai

A healthier take on a personal favorite
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2


  • 1 spaghetti squash
  • 4 tsp olive oil divided
  • 2 cups broccoli florets
  • 2/3 cup edamame
  • 1/2 cup carrots
  • 1 egg
  • 8 shrimps
  • 2 tbsp green onions chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp peanuts chopped

For the sauce

  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 2 tsp honey
  • 1 tbsp fish sauce
  • 1 tsp red chili paste
  • 2 tbsp rice vinegar
  • juice of 1/2 lime


  1. Preheat the oven to 350 degrees.

  2. Cut the spaghetti squash in half remove the seeds.

  3. Pour 1 tsp of olive oil into each half of the spaghetti squash.

  4. Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.

  5. Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.

  6. In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.

  7. Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.

  8. Pour the sauce into the skillet with the veggies and shrimp.

  9. When the squash is cooked, use a fork to remove the spaghetti squash from the skin.

  10. Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.

  11. Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.