Preheat the oven to 350 degrees.
Cut the spaghetti squash in half remove the seeds.
Pour 1 tsp of olive oil into each half of the spaghetti squash.
Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
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.
In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
Pour the sauce into the skillet with the veggies and shrimp.
When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.