This Spaghetti Squash Pad Thai meal that will blow your socks off. Packed with veggies, this lower carb and guilt-free meal is a healthy alternative to an old favorite. Use your Instant Pot to make prep even easier!
This post was sponsored by Passage Foods as part of an Influencer Activation. All opinions expressed in my post are my own.
I’ve mentioned before that my Mom is a great cook.
She grew up in a tiny town in central Georgia that is best known for being the home of Hershel Walker. (For those of you who don't follow SEC football, he played for the Georgia Bulldogs, won the Heisman Trophy, and went on to play professional football.)
My Grandparents lived in Wrightsville their entire lives, and it was the kind of town where everyone knew everyone else.
It is a town deeply rooted in Southern values. My Mom was taught to cook simple Southern foods by her mother with recipes that had been passed down from one generation to the next.
Growing up, we didn’t have ethnic food at all. (Unless you count Spaghetti, which I don’t.)
Once I was grown, I was slow to venture outside of the way I grew up eating. (Though I never kept a can of shortening by the stove.)
These days, I do make an effort to explore new foods, but I need some encouragement sometimes when things get busy.
That is why I am so glad I found Passage Foods Authentic Flavor Simmer Sauces.
They offer a range of easy-to-use and authentically flavored stir-fry sauces that make Asian cooking easy! The recipes for the sauces were developed by specialty chefs from the region of origin.
I love that the every-day consumer can explore authentic Asian dishes at home. You can find Passage Foods Authentic Asian Simmer Sauces at select Walmart Stores.
Passage to Asia Stir-Fry Sauces uses only natural, wholesome ingredients. All of their products are non-GMO, Gluten-free, and BPA free.
Who else likes it when a meal comes together quickly? All Passage to Asia Stir-Fry Products can come together in 20 minutes or less. It is the perfect marriage of convenience and a gourmet cooking experience.
I used the Pad Thai Stir Fry Sauce in this Spaghetti Squash Pad Thai, and I have to tell you that it was one of the most leisurely meals I made all week. Aside from some chopping, it was effortless.
Other varieties in the Passage to Asia line include:
- Red Thai Curry Stir Fry Sauce
- Thai Basil & Sweet Chili Stir Fry Sauce
- Korean Barbecue Stir Fry Sauce
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Tools for Making Easy Spaghetti Squash Pad Thai
- Mixing bowls
- Instant Pot (to cook Spaghetti Squash - not required.)
Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai
- 1 Package Passage Foods Pad Thai Sauce
- 1 tablespoon avocado oil
- ½ yellow onion sliced thin
- 1 red pepper sliced
- ½ cup carrots sliced (or carrot chips)
- 4 green onions sliced
- Salt and Pepper to tasted
- 1 teaspoon minced garlic
- ¼ teaspoon red pepper flakes more or less to taste
- 1 Instant Pot Spaghetti Squash
- 3 large eggs beaten
- ½ cup peanuts chopped fine (or cashews)
- ¼ cup fresh cilantro chopped
- Sriracha for serving
- Whisk together eggs in bowl.
- Heat the avocado oil in a skillet over medium heat. Add the onion, red pepper, carrots, and green onions. Season to taste with salt and pepper.
- Cook for 5 minutes, until the vegetables are slightly softened. (Be careful not to overcook.)
- Add garlic and red pepper flakes and cook for 30 more seconds. Remove from heat and transfer to a plate.
- Add additional oil to the skillet if necessary. Add spaghetti squash and cook for 2 minutes, until warm.
- Add the beaten eggs and cook, stirring constantly, until set. (About 2 minutes.)
- Add Passage Foods Pad Thai Sauce and stir. Bring to a boil and cook until the sauce has slightly thickened.
- Remove from heat and stir in cilantro and peanuts (or cashews). Serve with a drizzle of Sriracha if desired.
Variations for this Spaghetti Squash Pad Thai Recipe
- If you don’t have an Instant Pot, you can roast your spaghetti squash. To do so, preheat the oven to 400 degrees.
1. Half your spaghetti squash and remove the seeds.
2. Brush with avocado oil. (Or other high-heat oil.)
3. Season with salt and pepper.
4. Place cut side up on a baking sheet, and roast 45 to 55 minutes.
5. Allow to cool and scrape the flesh with a fork to make long strands.
SPAGHETTI SQUASH PAD THAI!!!! I am definitely having that tomorrow! Thank you so much for the amazing and healthy recipe!
what a great recipe! I love healthy recipes like this going to try it out for lunch.
Maartje van Sandwijk
This looks absolutely delicious! Definitely making it someday...
This looks so delightful and tasty. I would love to try making this recipe. This would disappear in no time at our house!
Oh goodness, this looks amazing. I love spaghetti squash and pad thai spices. Yummy!
Oh wow. This made me so hungry. Now I am going to be obsessing about pad thai.
Such an interesting fusion dish - healthy spaghetti! Thanks for sharing the recipe!
This dish is such an eye candy! i love the colors so much, it immediately starts on my appetite!
i had tried pad thai once i am looking for a great recipe. i think i would give this one a try, thanks!
Pad Thai is one of my favorite dishes. I love anything with fresh cilantro. Always adds more flavor.
I have used spaghetti squash to substitute regular spaghetti, and it works like a charm! Never tried it with pad thai, though!
My wife if a big fan of spaghetti squash, I think she is going to enjoy this.
Ashley N Rice
This sounds really yummy!! I'll have to see if I can play with it so that I can eat it! <3
I just tried a recipe like this two weeks ago and it was OK, but your version looks so much better! We have another spaghetti squash, so I'll give it a try.
This sounds super delicious. My family would love it.
Catherine Santiago Jose
I have never tried to eat this type of food. It so healthy and it looks really delicious.
Oh that's a lot of toppings and making it vibrant and enticing! So basically not really the type of having literally spaghetti noodles on it right? I love thai food this looks tempting to try.
I have never tried to make this and it looks so good and tasty, will definitely try to make this at home.
Sounds delicious and I intend to make it but I'm confused about something. When do you add the cooked veggies back to the spaghetti squash? Is it before you add the sauce so they are combined with it, or do you top the spaghetti squash and sauce with the veggies during plating? ie: between steps 6 and 7 or as part of step 8. Thanks!
We loved this quarantine dish! added cauliflower, zucchini, broccoli and spinach, also chicken. I’m staying with my coworker to avoid giving covid to my family and got a good review from them as they have never had spaghetti squash 🙂 I cook my spaghetti squash in the microwave in halves And fork holes in skin, flat on a plate with water for about 10-15 minutes
So glad that you enjoyed it!