The Local Ladle

Spaghetti Squash Pad Thai

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Quinoa is one of those ingredients that I would use as a substitute base for almost everything! If I was feeling Italian… Thai… Mexican… I’d mix in the flavors with a big bowl of quinoa and didn’t even miss the rice or pasta! Spaghetti squash has stepped up as my new favorite low cal, low carb replacement.

I usually roast a few spaghetti squash at one time, scrape out the “spaghetti” with a fork, and put it in a large Tupperware to use for different dishes throughout the week! This Pad Thai recipe below is a great one to start with. It’s fairly simple and packs in some amazing flavor!

Spaghetti Squash Pad Thai

Serves 2-3

Prep Time: 10 minutes

Cook Time: 45 minutes


  • 3 tablespoons fish sauce
  • 2 tablespoons tamarind concentrate
  • 1 1/2 tablespoons packed dark brown sugar
  • 2 to 3 teaspoons crushed red pepper flakes
  • 4 tablespoons neutral oil (like canola, grapeseed, or peanut oil)
  • 4 garlic cloves, roughly chopped
  • 1/2 medium red onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 12 ounces peeled and deveined shrimp
  • 2 large eggs, lightly beaten
  • 6 ounces firm tofu, cut into paper thin strips
  • 1 cup bean sprouts
  • 4 medium green onions, cut into 1-inch pieces
  • 1 handful roasted salted peanuts, roughly chopped
  • 2 limes, sliced for serving, optional


The Squash: 

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.  Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish.
  4. Roast until tender, 35-45 minutes.

For the sauce: Combine 1/4 cup water, fish sauce, sugar, tamarind paste, and chile flakes in a small saucepan and place over low heat. Stir until sugar is dissolved then increase heat to medium.  Remove from heat and set aside.

Pad Thai:

  1. Heat the oil in a wok or frying pan over medium-high heat. When the oil is very hot, add the garlic, onion, carrots stirring a few times, until garlic is golden brown.

 2.  Add the shrimp and cook, stirring a few times until just beginning to turn pink. Push shrimp and vegetables to one side and pour in the eggs. Let cook until just beginning to set then stir into shrimp mixture. Immediately reduce heat to medium-low, then add the tofu and sauce and stir and toss to coat everything in the sauce.

 3. Stir in the bean sprouts and green onions and cook for a few seconds.

4. Top the roasted spaghetti squash with the pad thai. Garnish with chile flakes and a sprinkle of peanuts.

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