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Overhead photo of Spaghetti Squash Pad Thai on a white plate on a white wooden background.

Spaghetti Squash Pad Thai

This Instant Pot Spaghetti Squash is an easy to make a vegetarian meal that will blow your socks off. Packed with veggies, this low carb and guilt-free meal is a healthy alternative to an old favorite. Use your Instant Pot to make prep even easier!
Course Main
Cuisine Thai
Keyword Spaghetti Squash Pad Thai
Prep Time 15 minutes
Cook Time 12 minutes
Time to cook spaghetti squash 20 minutes
Total Time 57 minutes
Servings 4
Calories 300kcal



  • 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.


Calories: 300kcal | Carbohydrates: 28g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 1377mg | Potassium: 654mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4330IU | Vitamin C: 47.8mg | Calcium: 114mg | Iron: 2.7mg