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Spaghetti Squash Pad Thai: 1 Amazing Takeout Hack

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A low-carb twist on a takeout favorite, this Spaghetti Squash Pad Thai is packed with flavor and easy to make at home.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tablespoon coconut oil
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 1/4 cup chopped peanuts
  • 2 green onions, chopped
  • For the Sauce:
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweetener (like erythritol or monk fruit)
  • 1 teaspoon sriracha (or to taste)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  4. While the squash is roasting, prepare the sauce by whisking together all sauce ingredients in a small bowl.
  5. Once the squash is cooked, let it cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
  6. Heat coconut oil in a large skillet or wok over medium-high heat.
  7. Add shrimp and cook until pink and cooked through, about 2-3 minutes. Remove shrimp from skillet and set aside.
  8. Add minced garlic and sliced red bell pepper to the skillet and stir-fry for 2-3 minutes until the pepper is tender-crisp.
  9. Add the shredded spaghetti squash and the prepared sauce to the skillet. Toss to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  10. Return the cooked shrimp to the skillet and add the bean sprouts. Toss everything together until just heated through.
  11. Serve immediately, garnished with chopped peanuts and green onions.

Notes

  • You can substitute chicken or tofu for shrimp.
  • Adjust sriracha to your spice preference.
  • For a nut-free option, omit the peanuts.

Nutrition

Find it online: https://afripaket.com/spaghetti-squash-pad-thai-takeout-hack/