Spaghetti Squash Pad Thai


I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t.  Right now, it’s spaghetti squash.  Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless.  Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up.  Enter spaghetti squash pad thai.


This is a totally healthy, whole-food alternative to the take-out / drunk food special.  The sauce is so divine I could eat it with a spoon, and the ingredients are literally just vegetables and chicken.  I’ve also made it vegetarian by leaving the chicken out, and once with pan-fried tofu.  This dinner really feels like an indulgence, while actually being quite virtuous.  Sign me up.  And while you’re at it, sign yourself up too!  


Spaghetti Squash Pad Thai


Stir Fry

  • 1 large spaghetti Squash
  • 1 Tbsp EVOO
  • 5 garlic cloves, minced
  • 2 chicken breasts, cut into bite-sized pieces 
  • 1 (8oz.) package mushrooms, diced
  • 1 red pepper, diced
  • 1 onion, diced


  • 1/4 cup tamari
  • 1/4 cup EVOO
  • 3 Tbsp unsweetened peanut butter
  • 2 Tbsp lemon juice
  • dash cayenne
  • 3 Tbsp minced fresh ginger


  • 1 bunch cilantro, chopped
  • 1/2 cup peanuts, finely chopped


  1. Preheat oven to 400F.
  2. Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side up on a foil lined baking sheet. Rub 1 Tbsp olive oil along the cut side.
  3. Place in oven to roast until softened (40min for normal sized spaghetti squash).
  4. Cool slightly. Using a fork, remove squash in long strands, and place the strands in a large mixing bowl.
  5. Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken for about 3-5 minutes, or until chicken is about cooked through. 
  6. Add mushrooms, onions and red pepper to pan and cook another 4-6 minutes until onions are translucent.
  7. Whisk sauce ingredients together in a small bowl.
  8. Pour half of sauce onto stir fry mix in pan. Stir to coat and remove from heat.
  9. Pour other half of sauce onto spaghetti squash and toss to coat.
  10. Combine stir fry mix and spaghettis quash and toss to combine. 
  11. Top with cilantro and peanuts before serving.
DinnerKaleigh BriggsComment