Spaghetti Squash Pad Thai

Craving take out?

When cooking your own food as opposed to dining out or getting take out, not only are you getting the benefit of being in control of the ingredients that go into your meal, ensuring they are quality and wholesome, but additionally you are increasing your overall daily expenditure by being active in the kitchen!

This Pad Thai recipe will be sure to satisfy those cravings for take out! It’s a great family recipe, as well as one that saves well for lunch the next day.


  • 1 large spaghetti squash (about 300g total edible portion)

  • 150g tofu (chicken and/or shrimp works well too)

  • 100g shredded carrot

  • 100g thinly sliced red bell pepper

  • 1/4 cup chopped green onion

  • 30 crushed peanuts

  • 2 tbsp peanut/almond butter

  • 2 tsp sesame oil

  • 2 tsp honey

  • 2 tsp garlic, minced

  • 1 tsp sriracha

  • 1 tbsp lime juice

  • 1 tbsp warm water


  1. Preheat oven to 450

  2. Cut the squash in half and scoop out the seeds

  3. Place face down in the oven and bake for 30-45 minutes, or until a fork can easily pierce the skin

  4. Make the peanut sauce: stir and combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter and garlic

  5. Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality

  6. In a large bowl, combine the “spaghetti” with the carrots, bell pepper and the sauce. Add mixture back to the hollowed out spaghetti squash halves.

  7. Garnish with green onion and crushed peanuts. Enjoy!

Macros per serving (makes 2 servings): 389 calories / 16g protein / 30g carbohydrates / 24g fat