Why spaghetti squash is my favorite pad Thai swap
I have made quite a few spaghetti squash recipes over the years, but this Spaghetti Squash Pad Thai might be my favorite of the bunch. It has all the sweet, savory takeout flavor I crave, with roasted spaghetti squash standing in for the rice noodles.
The whole thing is naturally gluten-free, and a couple of easy swaps make it Paleo or Whole30 friendly. Coconut aminos for the soy sauce, coconut sugar for the brown sugar, and you are set.
The squash keeps it lighter and lower in carbs, and honestly nobody at the table misses the noodles. Once it is roasted, you just toss the strands right into the sauce with the chicken, veggies, and eggs.
If you love cooking with spaghetti squash as much as I do, my Spaghetti Squash Carbonara and Spinach Artichoke Spaghetti Squash Boats are two more I come back to.
I don’t usually leave reviews but had to leave one for this. It is SO GOOD!! My husband and I both demolished it. Will be making again!
– Kmurr
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Spaghetti squash: Look for a medium to large spaghetti squash for the best results. Avoid extra large or small ones as they won’t have good flavor or texture.
- Vegetables: Other than the squash, you’ll need chopped green onions and shredded carrots.
- Chicken: Boneless skinless chicken breasts are the leanest option, but you could opt for chicken thighs if you prefer.
- Pad Thai sauce: While you can grab a jar at the store, it’s so easy to make your own. You only need soy sauce, fresh lime juice, brown sugar, chili garlic paste, and rice vinegar!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the spaghetti squash
There are numerous ways you can cook spaghetti squash, and trust me, I have tried them all!
Some recipes will call to add a bit of water, but don’t listen to them! Doing so will make the spaghetti squash way too soggy.
For the best results, cut your whole spaghetti squash in half lengthwise. If you have trouble cutting your spaghetti squash simply put in the microwave for a bit or pop it in the oven while it is preheating for a few minutes. The knife should cut through the spaghetti squash with ease!
Scoop out all of the seeds until you get to the flesh of the spaghetti squash. Drizzle a touch of olive oil and sprinkle a bit of sea salt on the inside halves of the spaghetti squash.
Place your spaghetti squash halves cut side down on a parchment paper lined baking sheet. Bake in a 425℉ preheated oven for 40 to 50 minutes, until the insides shred easily. Smaller spaghetti squash will take less time, while bigger squash will take longer.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Cook the veggies and eggs
Add 2 tablespoons of oil to a large non-stick skillet over medium heat. Stir in the white parts of the chopped green onions, minced garlic, and shredded carrots. Cook for 2 to 3 minutes.
Push the vegetables to the side of the skillet and add the cracked and whisked eggs. Scramble for 2 to 3 minutes more, still over medium heat.
Mix the veggies and the eggs together, then remove from the skillet to a plate.
Cook the chicken
Toss the thinly sliced chicken breast pieces in the starch or flour and black pepper. Be sure to tap to remove the excess.
Add 2 more tablespoons of oil to the skillet, and cook the chicken over medium heat for 6 to 8 minutes. It should be cooked through.
Make the pad Thai sauce
Traditional pad Thai sauce is made with lime juice, brown or white sugar, rice wine vinegar, and soy sauce.
You simply add all of your pad Thai sauce ingredients to a medium-sized bowl and whisk them together! Once the chicken is done cooking, add the flavorful sauce to the skillet and cook for 2-3 minutes.
Fill the squash
When the spaghetti squash has finished cooking, use a fork to shred the inside until you have “noodles.”
Carefully add equal amounts of the chicken, sauce, veggies, and eggs to each half.
Alternatively, you can add the spaghetti squash noodles to the chicken and sauce, then stir in the veggies and eggs. Toss everything together.
Top this spaghetti squash chicken pad Thai with bean sprouts, chopped crunchy peanuts, fresh lime juice, and chopped cilantro.
FAQs
There are roughly 7 grams of carbohydrates and 1.5 grams of dietary fiber in 1 cup of spaghetti squash. A 4-pound spaghetti squash will yield about 5 cups of spaghetti squash. So, you are looking at around 35 grams of carbohydrates and 27 net carbs per spaghetti squash. This recipe is a lighter, lower-carb option than classic pad Thai.
The best way to ensure you get noodle-like spaghetti squash is to avoid adding water to the roasting pan, and use only a little oil. Then, use a fork to gently fluff the insides after baking.
You sure can. Roast the spaghetti squash up to 2 days in advance and keep it in the fridge, then cook the chicken, veggies, and sauce when you’re ready to serve. Leftovers keep in an airtight container for 4 to 5 days.
Chicken thighs work great if you like a little more richness. Shrimp or tofu are both easy swaps too, and rotisserie chicken is a nice shortcut when you’re short on time.
Freezing isn’t recommended for this one. Spaghetti squash releases a lot of water as it thaws, so the texture turns soft and watery. It’s best enjoyed fresh or from the fridge within 4 to 5 days.
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Spaghetti Squash Chicken Pad Thai
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Equipment
- Baking Sheet
- Large Non-Stick Skillet
Ingredients
- 1 large spaghetti squash
- ¼ cup oil olive or avocado, divided
- 6 green onions finely chopped, white and green parts divided
- 2 cloves garlic crushed
- 1 cup carrots shredded
- 4 large eggs whisked
- 1 lb. chicken breasts thinly sliced
- 2 Tbsp. tapioca starch or flour
- ¼ tsp. black pepper
Pad Thai Sauce
- ⅓ cup soy sauce or Tamari gluten-free, or Tamari
- 3 Tbsp. lime juice fresh
- ¼ cup packed brown sugar or coconut sugar
- 1-2 Tbsp. chili garlic paste or Sriracha sauce
- 1 Tbsp. rice vinegar or apple cider vinegar
Toppings
- Cilantro finely chopped
- Limes
- Bean sprouts optional
- Peanuts optional
Instructions
- Roast the Squash: Preheat oven to 425°F. Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of oil on the insides of each half. Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.1 large spaghetti squash, ¼ cup oil
- Cook the Veggies and Eggs: In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes. Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.6 green onions, 2 cloves garlic, 1 cup carrots, 4 large eggs
- Cook the Chicken: Toss chicken with the starch/flour and pepper in a large bowl. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.1 lb. chicken breasts, 2 Tbsp. tapioca starch, ¼ tsp. black pepper
- Make the Sauce: While chicken is cooking, whisk together soy sauce, lime juice, sugar, chili garlic paste, and vinegar in a medium-sized bowl. Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.⅓ cup soy sauce or Tamari, 3 Tbsp. lime juice, ¼ cup packed brown sugar, 1-2 Tbsp. chili garlic paste, 1 Tbsp. rice vinegar
- Fill the Squash: When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half. You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.
- Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy!Cilantro, Limes, Bean sprouts, Peanuts
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Video
Notes
- Can use gluten-free soy sauce or Tamari if not on a soy-free, Paleo, or Whole30 diet.
- Eliminate bean sprouts and peanuts if on a Paleo and Whole30 diet. Finely chopped almonds can replace the peanuts, if desired.
- Nutritional information is calculated with 1 large spaghetti squash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Spaghetti Squash Pad Thai
If you’re looking for something to serve alongside this pad Thai, there are so many delicious sides you can make.
Add some veggies, like Chinese Green Beans or Air Fryer Broccoli.
You can’t go wrong with a California Roll or a Philadelphia Roll.
Or keep it light and low carb with an Asian Cucumber Salad.
More Stuffed Spaghetti Squash Recipes
Can’t get enough spaghetti squash? Same. These are the stuffed and loaded ones we make on repeat.
I don’t usually leave reviews but had to leave one for this. It is SO GOOD!!
I added a spoon of peanut butter to the sauce. Otherwise made the recipe as it is. My husband and I both demolished it. Will be making again!
Yay! So happy to hear you enjoyed the recipe! Peanut butter sounds tasty! Thanks so much for taking the time to leave a comment and rating!