Go Back
Easy Spaghetti Squash Pad Thai photo

Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai is a healthy twist on a classic! Bursting with flavor, it’s a guilt-free meal that’s sure to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Thai
Servings 4 servings

Equipment

  • Sharp Knife
  • Cutting Board
  • Baking Sheet
  • Large Skillet or Wok
  • Measuring cups and spoons
  • Spatula

Ingredients
  

  • 4 tablespoons coconut oil separated
  • 1 small spaghetti squash roasted
  • 1 medium red bell pepper cut into matchsticks
  • 1 medium jalapeño seeded and chopped
  • 1.5 cups grated carrot
  • 3 cloves garlic minced
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons raw cashews chopped
  • 2 tablespoons cashew butter
  • 2 tablespoons lime juice
  • 2 tablespoons liquid aminos or low-sodium soy sauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon red chili sauce such as sriracha
  • 2 teaspoons fresh ginger peeled and grated

Instructions
 

  • Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the inside with 2 tablespoons of coconut oil. Place the squash cut-side down on a baking sheet and roast for about 40 minutes, or until tender. Once it’s cool enough to handle, use a fork to scrape out the flesh into strands.
  • In a small bowl, whisk together the cashew butter, lime juice, liquid aminos or soy sauce, maple syrup, and red chili sauce. This sauce will add that signature Pad Thai flavor with a creamy texture.
  • In a large skillet or wok, heat the remaining 2 tablespoons of coconut oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the red bell pepper, jalapeño, and grated carrot, cooking for about 3-4 minutes until the vegetables are slightly tender but still vibrant.
  • Next, add the peeled and deveined shrimp to the skillet. Stir-fry for about 3-5 minutes until the shrimp are pink and cooked through.
  • Add the roasted spaghetti squash strands to the skillet, pouring the prepared sauce over the top. Toss everything together until the squash is well coated with the sauce and heated through. Finally, sprinkle the chopped raw cashews on top for a delightful crunch.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Add a splash of water when reheating to prevent drying out.
  • For meal prep, keep the sauce separate until ready to eat.
Keyword Gluten-Free, Healthy, Vegetarian