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Spaghetti Squash Pad Thai

  • Author: barely adapted from A Couple Cooks
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 1x


  • 1 large spaghetti squash
  • 3 Tbsp sweet chili sauce
  • 3 Tbsp soy sauce (use tamari if gluten-free)
  • 1 tsp fish sauce
  • 2 limes, divided
  • Sriracha (optional)
  • 2 Tbsp toasted sesame oil
  • 1 bunch green onions, divided
  • 4 cloves garlic
  • 2 whole eggs, whisked together
  • 3 carrots, coursely shredded
  • 1 red pepper, thinly sliced
  • 1 and ½ cup bean sprouts, divided
  • ½ cup chopped fresh cilantro
  • ½ cup roasted salted peanuts, chopped


  1. Preheat your oven to 400 F.
  2. Cut the squash in half, and scoop out all the seeds. Season with salt and pepper, and place face-down on a baking sheet. Bake for 40-45 minutes, or until fork-tender.
  3. Remove from the oven and let cool until you can handle it. Once you can handle it, use a fork to scrape innards out into a colander. Let the “noodles” drain while you make the rest of the recipe.
  4. In a small dish, combine the sweet chili sauce, soy sauce, fish sauce, and juice of one lime. Add your preferred amount of sriracha, if using. Mix to combine, and set aside.
  5. In a large saucepan, heat the toasted sesame oil over medium-low heat. Add 2/3 of the green onions and all of the garlic to the pan. Cook until fragrant, about 1 minute. Add the eggs, and cook for three minutes, or until they are VERY runny scrambled eggs.
  6. Add the carrots, red peppers, and 1 cup of bean sprouts to the eggs. Cook until vegetables are warm but not soft, and eggs are done. Stir in the spaghetti squash and prepared sauce. Mix well.
  7. Serve garnished with cilantro, crushed peanuts, remaining green onion, and lime.