I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Second week of January and I’m fully back into the work grind. In fact, currently I’m in North Carolina for work in a small town with minimal food choices. I’m going to try to figure out how to get a couple workouts in and eat fairly healthy while I’m here. Wish me luck!

This is by far the most time consuming recipe I’ve posted (maybe a little less than a whole chicken) but it is completely worth it! We ate this on New Years Day and reminded me just how delicious it is. If you are a meal prepper, this has a lot of chopping that you can do ahead of time OR you could save this for a fun weekend meal at home! Remember to try to find a way to enjoy the experience, not just trying to get to the end goal.

Notes: This is written as a vegetarian meal but if you need the meat: Double the sauce and marinate a 1/2 pound chicken breast cut up in bite size pieces while you prep the rest of the dish. Cook the chicken first and set aside. Add in at the end to warm and serve.

Spaghetti Squash Pad Thai

Servings: 2 large; Not good for leftovers


  • 1 Large Spaghetti Squash

  • 1 Red Bell Pepper

  • 3 Carrots

  • 4 Garlic Cloves

  • 5 Green Onion (some for garnish)

  • 2 eggs

  • 1/3 Cup Cut Cilantro (garnish)

  • 1 TBS Sesame Oil

  • 1 ½ Cup Bean Sprouts (1/2 cup for garnish)

  • ½ Cup Unsalted Peanuts (1/4 cup for garnish) (eliminate or replace with cashews for nut sensitivities)

  • 1/2 tsp Kosher Salt

  • 1/2 tsp Pepper

  • 1/4 tsp Red Pepper Flakes (or taste)

  • Sauce:

    • 3 TBS Soy Sauce (or coconut aminos for soyfree)

    • ½ TBS tomato paste

    • ½ tsp honey

    • ½ tsp sesame oil

    •  1 Lime

    • 1 TBS Wild Brine Sriracha

  1. Cut spaghetti squash in half and remove the seeds. (scrape out with spoon. If you don’t have a knife or strength to cut through squash, you can poke it and microwave for 1-2 min to start softening so it is easier to cut in half)

  2. Lightly salt and pepper squash interior.

  3. Add approximately ¼ cup water on microwave safe plate and place the squash upside-down then cover. Microwave on high for 8 minutes or until the squash in soft. Start prep work while squash is cooking.

  4. Peel 3 carrots, then using the peeling, continue to create carrot strips for the meal.

  5. Thinly slice red bell pepper. (How to cut a bell pepper)

  6. Dice 4 green onion shoots for cooking. Optional: Cut the 5th green onion length wise to make long thin strips for garnish on top.

  7. Chop 1/3 cup cilantro.

  8. Once squash is soft, shred the pulp of the squash with a fork, creating squash spaghetti, and set aside for later.

  9. To create the sauce. Wisk: ½ tbs tomato paste, 3 Tbsp soy sauce, ½ lime fresh lime juice, 1 Tbsp of wild brine siracha, ½ tsp honey, ½ tsp sesame oil

  10. Mince 4 garlic cloves if you don’t have pre-minced garlic.

  11. Use a food processor to chop ½ cup peanuts into crumbles.

  12. Beat 2 eggs in small bowl. Season with salt and pepper

  13. Bring 1 Tbsp sesame oil to medium heat in a sauté pan. Add garlic and green onion (leaving strips for garnish out) . sauté for approx.. 1 min

  14. Pour eggs into pan and stir, breaking up the egg, while cooking until almost done.

  15. Add bell red pepper & carrots. Turn down heat to med-low. Cook for about 5 minutes or until peppers and carrots are slightly tender.

  16. Add 1 cup bean sprouts and ¼ cup peanuts. The extra will be used as garnish. Stir to combine

  17. Add kosher salt, pepper and red pepper flakes to taste

  18. Add shredded spaghetti squash.

  19. Mix in the sauce, and cook for 2 minutes or until thoroughly heated.

  20. Serve in a bowl and garnish with slivers of green onion, cilantro, remaining sprouts and peanuts.

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