A New Use for Spaghetti Squash: Pad Thai

I LOVE this time of year—the air is just starting to feel “fall-ish” in the early mornings and evenings, but yet it still gets hot enough during the day to take the kids swimming, AND there might be whisperings of the much-anticipated pumpkin-flavored everything!

But before we get to that point, let’s discuss what to do with ALL that squash from the garden. I enjoy all kinds of squash and wish it was fresh all year round, BUT usually by the time the garden is producing, I can only make so much spaghetti with spaghetti squash. So when I saw this recipe on the Beachbody site, I HAD to modify a few ingredients and make it my own!

Pad Thai is a traditional dish in Thailand, made with stir-fried rice noodles and a sweet and savory sauce. Attempting Pad Thai was a use for the noodle-like spaghetti squash that I had never tried yet, but as suspected—it is GOOD! And shhhh…….so healthy!


Spaghetti Squash Pad Thai
Serves 6
A new delicious way to make pad thai using spaghetti squash for the noodles. Not only does it taste great, but it's much more nutritionally dense than rice noodles!
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Total Time
45 min
Total Time
45 min
237 calories
8 g
117 g
12 g
24 g
2 g
168 g
577 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 237
Calories from Fat 105
% Daily Value *
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 117mg
Sodium 577mg
Total Carbohydrates 8g
Dietary Fiber 2g
Sugars 4g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 medium spaghetti squash (about 3 lbs.)
  2. 2 Tbsp. tamarind paste (or rice wine vinegar because I cannot find the paste)
  3. 2 Tbsp. fish sauce (optional but recommended)
  4. 1 tsp. honey
  5. 2 to 4 Tbsp. water
  6. 4-5 large cooked chicken breasts, cut into small cubes
  7. 8 tsp. peanut oil, divided
  8. 1 medium onion, thinly sliced
  9. 2 large eggs, lightly beaten
  10. 4 cloves garlic, finely chopped
  11. 1 cup finely chopped broccoli, stems included
  12. 4 medium green onions, cut into 1-inch pieces
  13. 2 Tbsp. chopped peanuts
  14. Lime wedges
  15. Fresh Cilantro sprigs
  16. Crushed red pepper
  1. Preheat oven to 350° F. Place squash on a parchment lined baking sheet. Poke squash a few times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.
  2. OR if you are short on time, (isn’t that always?) cook the squash in the microwave. Poke it with a fork, then place (whole) into the microwave for about 8 minutes for a medium squash. Handle it with a towel or oven mitt to remove from microwave, let it cool slightly, and then cut it in half. Scoop out the seeds, and scrape the flesh into the stringy noodles.
  3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Heat a large wok (or skillet) over high heat.
  5. Add 2 tsp. oil, swirling to cover surface of pan. Add chicken; cook, stirring constantly, for 5-7 minutes, or until all sides are brown. Remove from pan and place on a large plate. Set aside.
  6. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onions are light golden brown. Remove from pan; place on plate with chicken. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with chicken and onions. Set aside.
  8. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  9. Add spaghetti squash, spreading squash into a single layer; cook for 30 seconds, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  10. Add sauce; mix well.
  11. Add broccoli and green onions; mix well.
  12. Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  13. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper if desired. Serve immediately.
Adapted from Team Beachbody
Adapted from Team Beachbody
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